Puff pastry boats with pork and mashed potatoes

Tip: tap a step to mark it as done.

1. Boil the potatoes in salted water and use them to make mashed potatoes as usual. Cut the pork and onion into small cubes.

   

2. Sear the pork in oil in a deep skillet over high heat for 3 minutes. Add salt, black pepper, and the onion, and sauté, stirring constantly. Reduce the heat, cover the skillet, and cook for 10 to 15 minutes. Uncover and cook over low heat for another 4 minutes to evaporate the excess liquid.

   

3. Cut the pickles into small cubes.

   Tip: For a milder pickle flavor, rinse them in cold water.

   

4. Divide the puff pastry into 4 pieces and roll each piece evenly into a rectangle. Make slits along the edges.

   

5. Place 2–3 tbsp of mashed potatoes in the center of each rectangle, then add the pork and a few pieces of pickle to taste.

   

6. Fold the edges of the pastry over the filling so that the slit stays in the center. Press the sides together to give the pastry a boat shape.

   

7. Arrange the boats in a large roasting pan or on a baking sheet lined with parchment paper, and brush each one with beaten egg.

   

8. Sprinkle the pork filling in each boat with grated hard cheese. Bake in an oven preheated to 180 °C (350 °F) for at least 25 minutes, until golden.

   

9. Serve the baked boats with a vegetable salad, such as tomato and onion salad, or with pickled vegetables.

Tip: Brush the egg only over the top of the pastry, not the cut edges; otherwise, the layers along the edges will stick together and the pastry will not rise during baking.

This recipe was translated from the Slovak original: Lode z lístkového cesta s bravčovým mäsom a zemiakovou kašou