Kasseler in strudel leaf with butter peas

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onions. Drain the chanterelles and let them drain well. Wash parsley, shake dry, put some leaves aside for garnishing. Cut the rest of the parsley into fine strips. Leave the strudel dough in a closed package to rest at room temperature for about 10 minutes. In the meantime, wash the meat and pat dry.

2. 2

   Heat the oil in a pan and fry the meat for about 4 minutes on each side. Remove from the pan. Drain on kitchen paper. Add onions to the frying fat and fry until transparent. Add chanterelles, fry briefly, season with salt and pepper. Melt 25 g butter at low heat. Unfold 2 strudel leaves. Place one leaf on the work surface. Brush with a little butter and place the 2 sheets on top, turned 90 degrees. Cut the strudel sheets in half crosswise to make 2 pastry sheets. Place 1 piece of meat on each pastry sheet, add 1 tablespoon of chanterelles on each one, and a dash of crème fraîche on each one. Take the dough ends up and press them together to form a sweet.

3. 3

   Place one leaf on the work surface. Brush with a little butter and place the 2 sheets on top, turned 90 degrees. Cut the strudel sheets in half crosswise to make 2 pastry sheets. Place 1 piece of meat on each pastry sheet, add 1 tablespoon of chanterelles on each one, and a dash of crème fraîche on each one. Take the dough ends up and press them together to form a sweet. Place on a baking tray lined with baking paper. Process the rest of the strudel dough, meat, 1 tablespoon of chanterelles and crème fraîche in the same way. Brush with remaining melted butter and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. In the meantime, put peas in 125 ml boiling salted water, bring to the boil, cover and cook over medium heat for about 3 minutes. Then drain, drain well. Heat the remaining chanterelles, 2 tablespoons of butter and peas, season with salt and pepper. Arrange the smoked pork loin in a strudel leaf and vegetables on plates garnished with parsley

4. 4

   Process the rest of the strudel dough, meat, 1 tablespoon of chanterelles and crème fraîche in the same way. Brush with remaining melted butter and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. In the meantime, put peas in 125 ml boiling salted water, bring to the boil, cover and cook over medium heat for about 3 minutes. Then drain, drain well. Heat the remaining chanterelles, 2 tablespoons of butter and peas, season with salt and pepper. Arrange the smoked pork loin in a strudel leaf and vegetables on plates garnished with parsley

Nutrition Facts

KCAL
620 kcal

CARBS
30 g

FATS
33 g

PROTEINS
49 g