Pork Knuckle Slices on Puff Pastry

This is a dish to beat foodwaste. I expected visitors that now did not come and I do not want to spoil the food I already bought.

Pork Knuckle is something very Bavarian. Served as a whole giant piece of meat with sauce and dumplings in many Bavarian restaurants and beergardens. The deli meat package of sliced pork knuckle said on the front: should be warmed up.

The puff pastry was ment to be made in small apple foldovers. Now it was the base for a meaty flatbread. It is easy for me to swap around plans when food is involved.

The preparation is pretty easy, just unroll the pastry, score a line around the edge and poke holes in the center with a fork. Spread creme fraiche on top, season with dried chives, salt and pepper.

Put the pork slices on top, add green onion and red bell pepper for taste and color and finish with a little grated Mozzarella.

Bake at 200 C fan for 15 min.