Smoked Pork in Puff Pastry: A roast recipe that doesn’t need any side dishes
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.
1. Smoked Pork in Puff Pastry
- 1¾ lbs smoked pork
- 5¼ oz Black Forest ham
- 1 roll puff pastry
- egg for glaze
For the sauerkraut:
- 1 tbsp butter
- 14 oz sauerkraut
- 3½ fl oz stock
- 4 peppercorns
- 2 bay leaves
- salt and pepper
For the mashed potato:
- 14 oz starchy potatoes, cooked
- 1¾ oz parmesan
- 2 oz butter
- 1 garlic clove
- 1 fl oz cream
- salt and pepper
- First, heat up some butter in a pan and fry the sauerkraut in it. After adding the stock, season the sauerkraut with peppercorns, bay leaves, salt and pepper. Once cooked, leave the sauerkraut to cool.
- For the mash, peel the potatoes and boil them in salt water until they're soft. Next, mix them with the parmesan, butter, chopped garlic cloves and cream. Then season everything with nutmeg, salt and pepper. Leave the mashed potato to cool.
- Roll out the puff pastry and place two rows of ham on top so that they overlap. Keep about an inch of the puff pastry free along the edges. Cover the ham with an even layer of mashed potato. Next, press the sauerkraut on top of the mash and spread it out.
- Sear the smoked pork in a hot pan with oil on all sides. After spreading mustard on all sides, place the pork in the middle of the puff pastry and wrap it up.
- Brush egg on the outside of the puff pastry to give it a nice glaze and bake everything in a convection oven set to 390°F for 20 minutes.
2) Hot Dog Braid
- For a detailed description, follow the instructions here.
Once cooked, it won't take long to discover what's hiding underneath the golden brown puff pastry crust. Wow!