Pork puff pastry pie

Name: Pork puff pastry pie
Ingredients: 400 g puff pastry; 400 g pork leg or shoulder; 4 spring onions; 1 1/2 yellow bell peppers; 1 tablespoon oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon red pepper paste; 4 teaspoons tomato paste; 10 g dill; 2 eggs for the filling; 20 g butter; 1 egg for brushing

Diverse - Pork puff pastry pie by Sorina N. - Recipia

Pork puff pastry pie comes together while the pastry thaws and I prepare the filling with pork, spring onions and bell pepper. The pastry turns out golden, with a filling that holds together well and is easy to slice, whether warm or cold. I make sure the pastry is still cold when I put it in the pan. Preparation: 20 minutes. Cooking: 60-65 minutes. Resting: 10 minutes. Total time: 90-95 minutes. Serves: 4. Approximately 780 kcal and 33 g protein per serving.

Ingredients

400 g puff pastry
400 g pork leg or shoulder
4 spring onions
1 1/2 yellow bell peppers
1 tablespoon oil
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon red pepper paste
4 teaspoons tomato paste
10 g dill
2 eggs for the filling
20 g butter
1 egg for brushing

Preparation

1. Leave the puff pastry to thaw while you prepare the filling. Cut the meat into strips, then small cubes; finely chop the spring onions and bell pepper. 2. Heat 1 tablespoon of oil in a pan. Add the meat, onions and bell pepper, season with 1 teaspoon of salt and 1/2 teaspoon of pepper, and cook for about 20 minutes, until the meat changes color. 3. Take the pan off the heat. Stir in the red pepper paste, tomato paste, dill and 2 eggs, mixing until combined. 4. Heat the oven to 175°C. Line an 18 × 24 cm baking pan with parchment paper. Divide the pastry in two, put one half in the pan, spread the filling over it and cover with the other half. Prick the pastry here and there with a skewer. 5. Bake for 20 minutes. Cut the butter into small cubes and put it on top; once it has melted, beat the remaining egg and brush it over the pie. Bake for another 20-25 minutes, until well browned. 6. Leave it to rest for 10 minutes before slicing. Serve warm or cold.

Notes

The puff pastry should be thawed but still cold to the touch; if it has softened, put it in the fridge for 10 minutes. Pork leg is leaner, while shoulder has more fat and makes a softer filling. If there is liquid in the pan after cooking, leave the filling on the heat until it evaporates, then add the eggs. An 18 × 24 cm pan keeps the filling layer fairly thick; in a larger pan, the layers will be thinner. The slices are like those of a savory tray-baked pie, with the filling held between layers, rather than a rolled strudel. You can serve it with a salad of finely sliced raw cabbage. You can use 10 g of chopped parsley instead of dill. Puff pastry may contain gluten, and the pie contains eggs and dairy from the butter and pastry. Keep the slices covered in the fridge and eat them within 3 days; they can also be eaten cold.