Our recipe tip for Christmas: Smoked pork in puff pastry "Jingle Bells"

INGREDIENTS FOR 2 SERVINGS

2 pieces of smoked pork, each 180g
500g puff pastry
20 dried plums
12 pcs. sulphured apricots
4 tablespoons raisins
400ml apple juice
2 pinches of gingerbread spice
5 pcs. blanched almonds
1 egg

PREPARATION

1. Put the dried fruit in a small pot and fill it with apple juice. Stir in the gingerbread spice and 6 tablespoons of brown sugar. Let everything cook until the apple juice has reduced.
2. Roughly chop the almonds and add them to the pot with two more tablespoons of brown sugar.
3. Place the slices of smoked pork on the cut puff pastry. Then spread the dried fruit mixture over the slices.
4. Preheat the oven or grill to 220°C.
5. Brush the puff pastry at the "sealing points" with a little beaten egg, then cover with the puff pastry and decorate as desired. Brush the top with egg again.
6. Bake at 220°C for 10 minutes.
7. Then bake for about another 20 minutes at about 160°C until golden brown.

Your butcher shop Freyberger wishes you bon appetit!

PS: This recipe is of course perfect for the Christmas season.