Puff Pastry filled with Coppa, Sausage Meat and Pears

The puff pastry was short after its expiration date, but still good to eat.

Sweet or savoury was the question over a couple of days. That was the reason it went over its date. Now I went for Saturday lunch with savoury.

I bought 250 g Mett today. Famous for Mettbrötchen with raw onions. That is something not eaten outside of Germany. It is finely ground fresh pork meat, seasoned by the Butcher with salt, pepper and dome other spices. It has to be eaten as it is the same day it is made. Or should be. I only eat it when it is really fresh and I know the source where it came from. In the 70' and 80' a party without a huge ball of mett, covered with salt pretzel sticks to look like a hedgehock was a no go. Everybody enjoyed it.

But use the seasoned meat from a sausage or bratwurst and it is nearly the same. I wanted a sweet component to go with it and went for a pear. To prevent a soggy bottom I put some 40 g thinly sliced Coppa ham on it. Some pepper freshly ground.

Now 1 pear in slices and the sausage meat on top. A little green from some spring onions st last. Wrapped in the puff pastry to a roll, brushed with egg wash and finished with black sesame seeds. Some cuts on top for the steam to get out.

In the oven at 200 C for 30 min.