Name: Kassler rib chop parcels
Yield: 6 servings
Cuisine: Bake
Ingredients: 6.00 pork kassler rib chops, deboned; 100.00 g butter; 100.00 g walnuts chopped; 70.00 g peaches dried; 70.00 g apricots dried; 50.00 g prunes dried; 125.00 ml brandy; 125.00 ml fresh parsley chopped; 2.00 onions small, finely chopped; 2.00 ml cumin ground; 2.00 ml cinnamon ground; salt to taste; 15.00 ml lemon juice; 300.00 g flour cake; 1.00 ml salt; 5.00 ml mustard powder; 250.00 g butter; 250.00 g cream cheese

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Ingredients (18)

6.00

pork — kassler rib chops, deboned

STUFFING

100.00 g	butter
100.00 g	walnuts — chopped
70.00 g	peaches — dried
70.00 g	apricots — dried
50.00 g	prunes — dried
125.00 ml	brandy
125.00 ml	fresh parsley — chopped
2.00	onions — small, finely chopped
2.00 ml	cumin — ground
2.00 ml	cinnamon — ground
	salt — to taste
15.00 ml	lemon juice

CREAM CHEESE PASTRY

300.00 g	flour — cake
1.00 ml	salt
5.00 ml	mustard — powder
250.00 g	butter
250.00 g	cream cheese

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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