Smoked Pork Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,007 cal. | (48 %) | ||
| Protein | 63.2 g | (64 %) | ||
| Fat | 55.57 g | (48 %) | ||
| Carbohydrates | 61.35 g | (41 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 1.66 g | (6 %) |
| Vitamin A | 585.47 mg | (73,184 %) | ||
| Vitamin D | 3.64 μg | (18 %) | ||
| Vitamin E | 5.35 mg | (45 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 1.17 mg | (106 %) | ||
| Niacin | 21.75 mg | (181 %) | ||
| Vitamin B₆ | 0.98 mg | (70 %) | ||
| Folate | 178.52 μg | (60 %) | ||
| Pantothenic acid | 2.38 mg | (40 %) | ||
| Biotin | 15.51 μg | (34 %) | ||
| Vitamin B₁₂ | 2.82 μg | (94 %) | ||
| Vitamin C | 3.4 mg | (4 %) | ||
| Potassium | 980.22 mg | (25 %) | ||
| Calcium | 234.41 mg | (23 %) | ||
| Magnesium | 42.26 mg | (14 %) | ||
| Iron | 6.13 mg | (41 %) | ||
| Iodine | 81.24 μg | (41 %) | ||
| Zinc | 6.99 mg | (87 %) | ||
| Saturated fatty acids | 28.57 g | |||
| Cholesterol | 558.22 mg |
Ingredients
- For the meat
- 800 grams cured pork loin (or lean Kassler)
- salt
- peppers
- For the dough
- 250 grams Pastry flour
- 20 grams Yeast
- ⅒ l milk
- 1 tsp sugar
- 1 pinch salt
- 3 eggs
- 30 grams butter
- 2 egg yolks
- For the sauce
- 150 grams Sour cream
- 4 Tbsps Sour cream
- 1 bunch cilantro
- salt
- peppers
- 2 egg yolks
- 250 milliliters Whipped cream
- lemon juice
Preparation steps
For the meat: Rinse the pork, pat dry and rub on all sides with salt and pepper.
For the dough: Mix 1/3 of the flour with the yeast, milk and sugar. Cover and let rise for 20 minutes. Add the remaining flour, salt, eggs and butter. Vigorously knead, then cover and let rise for another 30 minutes.
Knead again and chill for 30 minutes. Roll out on a floured surface, Separate a small portion for decorating. Put the pork in the into the dough and fold dough over to cover the pork. Press the ends together well to hold. Use the decoration portion to make a braid and press onto the top of the loaf. Brush the top of the pastry with egg yolk.
Preheat oven to 180°C (approximately 350°F) and bake until golden, about 18 minutes.
For the sauce: Mix the sour cream with the heavy cream, then add the chopped coriander and season with salt and pepper. Whisk in the egg yolk and season with spices and lemon juice.
