Kasseler in puff pastry

Name: Kasseler in puff pastry
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 washer (75 g) deep-frozen puff pastry; 1 kg waxy potatoes; 2 TABLESPOONS Oil; 1 kg tripped chop of Kasseler; 1 Head Savoy cabbage (or 4-5 leaves); 1 small clove of garlic; 350 g + 1 tablespoon whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 1 TEASPOON medium hot mustard; 125 ml Vegetable stock (glass); 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 washer (75 g) deep-frozen puff pastry
1 kg waxy potatoes
2 TABLESPOONS Oil
1 kg tripped chop of Kasseler
1 Head Savoy cabbage (or 4-5 leaves)
1 small clove of garlic
350 g + 1 tablespoon whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
1 TEASPOON medium hot mustard
125 ml Vegetable stock (glass)
1-2 TEASPOONS Cornstarch
7-10 Tbsp Grease

Directions

1
Defrost the puff pastry. Peel and wash the potatoes and cut them into thin slices. Heat oil in a large pan and fry the pork loin over medium heat for 15-20 minutes, turning occasionally.
2
In the meantime clean the savoy cabbage, remove 4-5 beautiful savoy cabbage leaves from the stalk and wash them. Blanch leaves in boiling salted water for 3-4 minutes, then rinse under cold water and dab dry. Cut out thick savoy cabbage panicles.
3
Halve the garlic. Spread garlic on the gratin dish, grease it and layer potatoes in flakes. Season 350 g cream with salt, pepper and nutmeg and pour over the potatoes. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes.
4
Remove the cured pork from the pan. Deglaze the roast with stock and set aside. Roll out the puff pastry rectangularly (12 x 22 cm). Cut the puff pastry with a ribbed pastry wheel into strips of about 1 cm wide.
5
Coat the Kasseler with mustard and fold over the savoy cabbage leaves. Place puff pastry strips on top of the savoy cabbage and brush with 1 tablespoon of cream. Bake the Kasseler in a casserole dish in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes.
6
If the surface becomes too dark, cover with aluminium foil. Remove potato gratin from the oven and keep warm. Stir starch and 2-3 tablespoons of cold water until smooth. Bring to the boil and thicken with the starch.
7
Arrange the cured pork loin and sauce on a plate. Add gratin.