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Smoked pork in puff pastry with mushrooms and scrambled eggs

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Ingredients for 4 servings:

  • 4 slices of smoked pork
  • 1 onion(s)
  • 1 can sliced ​​mushrooms, 170 g
  • 2 eggs
  • 1 bunch of parsley
  • salt and pepper
  • e.g. mustard
  • 1 pack of frozen puff pastry (8 sheets)
  • Fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Heat the fat in a pan and fry the meat slices until browned on both sides. Remove and let cool. Dice the onion and fry in the remaining fat with the drained mushrooms. Chop the parsley. Whisk the eggs with salt, pepper, and parsley, add to the pan, and let set. Defrost 8 sheets of puff pastry. Place a slice of smoked pork on each of 4 sheets, spread mustard on the top of the meat, and cover with some of the egg mixture. Then cover each piece of smoked pork with a second sheet of puff pastry and seal the edges. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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