Kasseler in puff pastry

Name: Kasseler in puff pastry
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 9
Ingredients: 2 Onions; 2 kg detached pork chop; 2 Bay leaves; 1 package (450 g) frozen puff pastry; 1 Egg Yolk; 4 Oranges; 150 g mango chutney; 2 TEASPOONS pickled green pepper; 2 TABLESPOONS Fresh cream; 3 Baby pineapple; 125 g frozen peas; 300 g Leeks (leek); 7-10 Tbsp Salt; 6 TABLESPOONS mayonnaise; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 7-10 Tbsp Parsley; 7-10 Tbsp Flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 9

2 Onions
2 kg detached pork chop
2 Bay leaves
1 package (450 g) frozen puff pastry
1 Egg Yolk
4 Oranges
150 g mango chutney
2 TEASPOONS pickled green pepper
2 TABLESPOONS Fresh cream
3 Baby pineapple
125 g frozen peas
300 g Leeks (leek)
7-10 Tbsp Salt
6 TABLESPOONS mayonnaise
7-10 Tbsp Pepper
7-10 Tbsp Curry
7-10 Tbsp Parsley
7-10 Tbsp Flour

Directions

1
Onions peel and quarter. Wash the cured pork. Put meat, onions and bay leaves in plenty of boiling water. Cook for about 1 1/4 hours, then drain. Place the puff pastry slices next to each other and defrost. Roll out one slice a little bit, cut out small pigs and clover leaves as you like. Place the remaining slices on top of each other and roll out into a rectangle (approx. 30 x 45 cm) on a lightly floured work surface.
2
Whip the roast into the dough, press the seam. Place the roast with the seam side down on the fat pan of the oven. Whisk the egg yolk and spread it on the puff pastry. Garnish with some cookies. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes. Spread the rest of the clover leaves and the piggy also with whisked egg yolk. 5 minutes before the end of the baking time, place on the fat pan and bake until golden brown. For the stuffed fruits, carve oranges into baskets. Hollow out the flesh of the fruit and cut it a little smaller. Mix with mango chutney and green pepper and fill into the oranges. Put 1 blob of crème fraiche on each. Cut the pineapple in half. Cut out the flesh and chop a little smaller. Remove the stalk. Defrost the peas.
3
Hollow out the flesh of the fruit and cut it a little smaller. Mix with mango chutney and green pepper and fill into the oranges. Put 1 blob of crème fraiche on each. Cut the pineapple in half. Cut out the flesh and chop a little smaller. Remove the stalk. Defrost the peas. Clean and wash the leek and cut into very thin rings. Blanch in boiling salted water for about 2 minutes, drain. Mix leek, pineapple, peas and mayonnaise. Season to taste with salt, pepper and curry. Pour into the pineapple halves. Garnish with parsley. Arrange roast, stuffed fruits and cookies on a plate
4
Clean and wash the leek and cut into very thin rings. Blanch in boiling salted water for about 2 minutes, drain. Mix leek, pineapple, peas and mayonnaise. Season to taste with salt, pepper and curry. Pour into the pineapple halves. Garnish with parsley. Arrange roast, stuffed fruits and cookies on a plate