When you’re served a hearty dish of smoked pork, the meat and the side dishes are normally neatly separated on the plate. But sometimes traditional dishes need a bit of variety so the following video shows you how to combine the meat and the sides into one tasty creation.
Smoked Pork in Puff Pastry
Equipment
- Pan
- Oven
Ingredients
- 800 g smoked pork
- 150 g Black Forest ham
- 1 roll puff pastry
- mustard
- 1 egg for glaze
- 1 tbsp butter
- 400 g sauerkraut
- 100 ml stock
- 4 peppercorns
- 2 bay leaves
- salt and pepper
- 400 g starchy potatoes cooked
- 50 g parmesan
- 60 g butter
- 1 garlic clove
- nutmeg
- 30 ml cream
Instructions
- Heat butter in a pan and fry the sauerkraut. Add stock, peppercorns, bay leaves, salt, and pepper. Once cooked, let it cool.
- Peel and boil the potatoes in salt water until soft. Mix with parmesan, butter, chopped garlic, and cream. Season with nutmeg, salt, and pepper. Let it cool.
- Roll out the puff pastry and place two rows of ham on top, overlapping. Leave about an inch free along the edges. Cover with an even layer of mashed potato, then press and spread the sauerkraut on top.
- Sear the smoked pork in a hot pan with oil on all sides. Spread mustard on all sides, place in the middle of the puff pastry, and wrap it up.
- Brush egg on the outside of the puff pastry for a glaze. Bake in a convection oven at 390°F for 20 minutes.
VIDEO
Once cooked, it won’t take long to discover what’s hiding underneath the golden brown puff pastry crust. Wow!