Pork steaks season with salt and season with pepper, heat two tablespoons of vegetable oil in the frying pan, quickly fry the meat, remove and cool.
Filling: finely dice the bacon, lightly fry, remove the peel from the apples finely dice and steam for two min, add a tablespoon of white wine, cook, remove and cool.
Shape: put the four slices of ham on a board, put the pork steak on it, spread the filling over it. Wrap the steak in the ham. Roll out the puff pastry 2 mm thick, cut into four rectangles of the same size, place the steaks on top, brush the edge of the pastry with egg white, wrap the steaks with puff pastry all around. Place on baking sheet and brush pastry with egg yolk. If desired, garnish everything together with pastry scraps.
Bake: 15-20 min at 250 °C in the middle of the heated oven.
The best part: the pork steaks can be stored in the refrigerator for up to 24 hours and then baked only 20 min before serving.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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