Kasseler in cheese puff pastry

Name: Kasseler in cheese puff pastry
Cook time: 2 h
Total time: 2 h
Yield: 7
Ingredients: 2 Onions, 2 bay leaves; 1 TEASPOON Peppercorns; 1.5 kg tripped chop of Kasseler; 6 (450 g) Sch. TK-sheet pastry; 1.5-2 kg green asparagus; 7-10 Tbsp Flour, coarse pepper; 1 egg yolk, 1-2 tablespoons milk; 75-100 g grated gouda; salt, sugar, baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 7

2 Onions, 2 bay leaves
1 TEASPOON Peppercorns
1.5 kg tripped chop of Kasseler
6 (450 g) Sch. TK-sheet pastry
1.5-2 kg green asparagus
7-10 Tbsp Flour, coarse pepper
1 egg yolk, 1-2 tablespoons milk
75-100 g grated gouda
salt, sugar, baking paper

Directions

1
Peel and quarter the onions. With laurel and peppercorns in approx. 2 l water
2
bring to the boil. Cover the cured pork loin and let it simmer for about 50 minutes. Lift out, let cool slightly
3
Defrost the dough. Wash the asparagus and cut off the woody ends
4
Place 4 pastry sheets on top of each other, roll out to a square (approx. 30 x 30 cm) on a little flour. Rub the cured pork loin with coarse pepper and place on top. Whip the dough over it and press it down at the seams. Whisk the egg yolk and milk, spread the dough. Bake in a hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) on a tray lined with baking paper for approx. 20 minutes.
5
Roll out 2 pastry sheets slightly larger on a little flour and cut out rabbits or flowers. Sprinkle Kasseler with cheese. Place the dough figures on the baking tray and brush with the rest of the egg milk. Bake for another 10-15 minutes
6
Cover the asparagus and cook in boiling, lightly salted water with 1 teaspoon sugar for about 8 minutes. Lift out. Cut open the smoked pork loin. Arrange everything. Serve with herbal sour cream and roast potatoes
7
Drink: cool rosé wine