Kasseler in puff pastry

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Onions peel and halve. Place the smoked pork, bay leaves, peppercorns and halves of the onions in plenty of boiling water and cook over a low heat for about 40 minutes. In the meantime peel 250 g shallots and dice them finely. Clean and finely chop the mushrooms. Wash thyme, dab dry, pluck leaves from the stems and chop. Heat 20 g fat in a pan. Fry the mushrooms and shallots until there is no more liquid in the pan. Deglaze with brandy, add thyme and season with salt, pepper and nutmeg. Let it cool down.

2. 2

   Remove the smoked pork loin from the pan, drain and allow to cool. Peel 150 g shallots and garlic and dice finely. Heat 20 g fat in a frying pan, fry shallots and garlic for about 5 minutes. Sprinkle with 1 tablespoon of sugar and add the tomato pieces. Bring to the boil and reduce over medium heat for about 10 minutes. In the meantime, wash and halve the cherry tomatoes and add them. Season with salt and pepper, let cool down. Place puff pastry sheets next to each other and defrost at room temperature for about 10 minutes. Wash the chives, dab dry and cut into fine rolls. Mix crème fraîche, yoghurt, chives and lemon juice. Season with salt, pepper and 1 pinch of sugar. Place the dough sheets on top of each other and roll out into a rectangle (approx. 25 x 40 cm) on a floured work surface. Put some mushroom mixture on the front edge of the dough. Place the pork loin on top. Put the rest of the mushroom mixture on the meat, press it down and wrap it in the dough. Press the edges of the dough well. Cut off excess dough, roll out slightly and cut out pork and clovers as desired.

3. 3

   Wash the chives, dab dry and cut into fine rolls. Mix crème fraîche, yoghurt, chives and lemon juice. Season with salt, pepper and 1 pinch of sugar. Place the dough sheets on top of each other and roll out into a rectangle (approx. 25 x 40 cm) on a floured work surface. Put some mushroom mixture on the front edge of the dough. Place the pork loin on top. Put the rest of the mushroom mixture on the meat, press it down and wrap it in the dough. Press the edges of the dough well. Cut off excess dough, roll out slightly and cut out pork and clovers as desired. Press some of them onto the rolled pork loin and brush with whisked egg yolk. Bake in the preheated oven (electric cooker: 200 ° C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Refrigerate remaining puff pastry motifs for approx. 10 minutes, then brush with egg yolk. Sprinkle some with sesame and poppy seeds and spread around the pork loin after about 20 minutes. Remove the pork loin, let it rest for 5 minutes and cut into slices. Fill tomato and yoghurt sauce into small bowls. Garnish yoghurt sauce with chives. Garnish roast with clover leaves or pork motives and parsley

4. 4

   Press some of them onto the rolled pork loin and brush with whisked egg yolk. Bake in the preheated oven (electric cooker: 200 ° C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Refrigerate remaining puff pastry motifs for approx. 10 minutes, then brush with egg yolk. Sprinkle some with sesame and poppy seeds and spread around the pork loin after about 20 minutes. Remove the pork loin, let it rest for 5 minutes and cut into slices. Fill tomato and yoghurt sauce into small bowls. Garnish yoghurt sauce with chives. Garnish roast with clover leaves or pork motives and parsley

5. 5

   With 6 people:

Nutrition Facts

KCAL
720 kcal

CARBS
37 g

FATS
42 g

PROTEINS
45 g