Chops in puff pastry
6 servings
60 minutes
Pork schnitzels in puff pastry are a gourmet dish of Russian cuisine that combines the juiciness of meat with the tenderness of airy dough. Historically, such recipes emerged as a way to give meat a special texture while protecting it from drying out. Here, pork tenderloin acquires a flavorful crust while remaining soft inside, and the puff pastry adds a crispy lightness. Meat-filled envelopes are baked to a golden crust, and sesame gives them a nutty flavor. This dish is perfect for both festive gatherings and cozy home dinners. It is served hot, often complemented by sour cream or garlic sauce that enhances the richness of the meat and dough flavors. It is a harmony of textures and aromas where simple ingredients transform into gastronomic delight.
1
Cut the meat into pieces, beat it as thin as possible, season with salt and pepper. Roll out the prepared puff pastry into a rectangular sheet and cut it into squares.
- Pork tenderloin: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Puff pastry: 2 pieces
2
Place a piece of beaten meat in the center of the dough square and wrap it like an envelope.
- Pork tenderloin: 1 kg
3
Line the baking sheet with foil or parchment, lightly grease with oil. Place the meat-filled envelopes on the baking sheet, seam side down.
- Pork tenderloin: 1 kg
4
If desired, sprinkle each envelope with sesame seeds. Place in a preheated oven at 180–200 degrees and bake for about 40 minutes.
- Sesame: 2 tablespoons