John Myers
Ingredients for 1 servings:
- 4 pork schnitzels, approx. 700 g
- 1 kg coleslaw
- 4 large potatoes
- 1 roll of topping dough
- 3 cloves garlic
- 2 large onions
- 1 pack of feta cheese, approx. 200 g
- e.g. salt and pepper
- e.g. cayenne pepper
- e.g. paprika powder
- e.g. turmeric powder
- 1 kg tzatziki
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
for a small springform or tart pan, for 2 people
Cut the pork schnitzel into thin strips, along with the onions. Chop the garlic, mix everything together, and marinate in a little oil. Add the spices. Let it marinate overnight, ideally. Boil the potatoes, let them cool, and then slice them. Drain the coleslaw well in a colander. Then, line the prepared puff pastry, either in a tart pan or a small springform pan, making sure to cover the edges. Sear the shredded meat, let it cool briefly, and place it on the puff pastry. Sprinkle a few cubes of feta cheese on top. Then spread the coleslaw on top. Now everyone can do it however they like: first spread the potato slices and then the tzatziki, or the other way around. Finally, use the leftover puff pastry as a lid. It doesn’t matter if there are any airy spots. If you’re feeling creative, you can also create a nice pattern. Now it goes into the oven. I’m following the instructions for the puff pastry, since all the other ingredients are already cooked. In my case, the cake now goes into the preheated oven at 200 °C for 20 – 25 minutes.
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