Kassler rib chop parcels

Recipe from: 3/1/1997 12:00:00 AM
Ingredients 20
Servings 6
Time

Ingredients

  • 6
    Kassler rib chops, deboned
  • STUFFING
  • 100
    g
    butter
  • 100
    g
    walnuts, chopped
  • 70
    g
    dried peaches
  • 70
    g
    dried apricots
  • 50
    g
    dried prunes
  • 125
    ml
    brandy
  • 125
    ml
    chopped parsley
  • 2
    small onions, finely chopped
  • 2
    ml
    ground cumin, optional
  • 2
    ml
    ground cinnamon
  • salt to taste
  • 15
    ml
    lemon juice
  • CREAM CHEESE PASTRY
  • 300
    g
    cake flour
  • 1
    ml
    salt
  • 5
    ml
    mustard powder
  • 250
    g
    butter
  • 250
    g
    cream cheese
 

Method

 
1. STUFFING: Chop the dried fruit. Boil until soft and drain. Mix all ingredients and form into a square in foil and freeze. 2. PASTRY: Sift dry ingredients together. Cut butter into small pieces and rub into dry ingredients with the fingertips. Cut in the cream cheese a little at a time to form a stiff consistency. 3. Place pastry in a plastic bag and leave to rest in fridge for 30 minutes. Roll out and cut out circles to encase the meat. Cut leaves from the scraps. 4. TO ASSEMBLE: Cut the stuffing into pieces and place on top of the Kassler chops. Press lightly. 5. Cover each one with cut out pastry and decorate with pastry leaves. Brush with a little beaten egg to glaze. Place parcels on a greased baking tray and bake in a preheated 200 ºC oven for 20-25 minutes or until golden brown. 6. MUSTARD SAUCE: Mix all ingredients and leave to cool. 7. Serve Kassler parcels with mustard sauce and colourful veggies in season, blanched and heated in a hot pan just before serving. Serves 4-6
 

Read more on: bake  |  pork
 

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