John Myers
Ingredients for 2 servings:
- 2 sheets of puff pastry, frozen, approx. 30 x 20 cm
- 2 slice(s) Kasseler, fried
- 150 g jacket potatoes, from the previous day
- 2 small carrots
- ½ stalk(s) leek, the green part
- 1 thick spring onion(s)
- 3 tomatoes
- 1 tbsp cream cheese, heaped tbsp
- 1 tsp herbs, mixed, dried
- 6 slices cheese (paprika-chili)
- Sea salt, from the mill
- Black pepper, freshly ground
- Fat, for the shape
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Smoked pork in puff pastry with boiled potatoes, carrots, leeks, spring onions, tomatoes, cream cheese and paprika-chili cheese
Preheat oven to 200 degrees fan-assisted. Grease a 24 cm quiche dish. Slice the potatoes and place them in the dish. Thinly slice the carrots and place them in the dish. Quarter the leek, slice them thinly, and place them in the dish. Split the spring onion lengthwise, cut them into thin rolls, and place them in the dish. Wrap a slice of smoked pork in each sheet of pastry and place both parcels on top of the vegetables in the dish. Place the cream cheese in small flakes in the spaces between. Slice the tomatoes and distribute them over the pastry parcels and vegetables. Season and sprinkle with herbs. Finally, place the sliced cheese on top and place in the oven on the middle rack for approx. 20-25 minutes. This may vary depending on the oven. Very tasty, very moist.
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