Rauga Pastry with Smoked Pork and Caramelized Onion

This delightful dish features a flaky yeast dough stuffed with a savory combination of smoked pork belly and caramelized onions. The dough serves as the perfect vessel for the rich and slightly sweet filling, making for a dish that is pleasing to both the eyes and the palate. The caramelized onions provide a depth of flavor that blends harmoniously with the smokiness of the pork. Easy to prepare and perfect for gatherings, these pastries are a versatile dish that can be served as an appetizer, snack, or main course. The aroma of the baking pastries is sure to fill your kitchen with warmth and comfort. Whether you're a seasoned cook or a beginner, making this dish is a rewarding experience that showcases the beauty of simple ingredients brought together with care. Serve these pastries warm for the best taste, and enjoy their tender, golden-brown exterior. With a bit of preparation, this dish can quickly become a household favorite. Gather around the table and enjoy these savory bites with family and friends.

Ingredients

Main Ingredients:

• 1 kg of yeast dough
• 400 g of smoked pork belly
• 1 large onion

Spices and Sauces:

• 2 tablespoons of sugar
• Salt to taste
• Flour for dusting
• Oil for frying
• 1 egg for glazing

Preparation Time

• Total: 90 minutes

Step-by-Step Instruction

1. Prepare the Filling: Begin by finely chopping the onion. Heat some oil in a pan and add the chopped onion.
2. Caramelize Onions: Sprinkle the sugar and a pinch of salt over the onions. Cook over medium heat, stirring occasionally, until the onions turn a golden brown.
3. Prepare the Pork: Chop the smoked pork belly into small pieces. Mix it with the caramelized onions in a bowl.
4. Divide the Dough: Take half of the yeast dough and roll it out into a large circle on a floured surface.
5. Cut the Dough: Slice the dough circle like a pizza into 12 or 16 triangular pieces, depending on the size of your circle.
6. Add Filling: Place about a dessert spoon amount of the pork and onion mixture at the wider end of each triangle.
7. Shape the Pastries: Fold the dough over the filling, pinching the edges to seal, and continue rolling to form a croissant-like shape.
8. Preheat the Oven: Set your oven to 180°C (356°F).
9. Prepare for Baking: Arrange the pastries on a baking sheet, making sure they aren’t touching.
10. Glaze: Beat the egg and brush it over the top of the pastries, giving them a shiny finish.
11. Bake: Place the tray in the oven and bake for about 20 minutes, or until golden brown.
12. Check for Doneness: Pastries should be puffed and golden brown.
13. Cool Slightly: Let them cool for a few minutes on a wire rack.
14. Refinement: Be careful, the filling might be hot right out of the oven.
15. Serve: Enjoy these pastries warm for the best flavor.
16. Store: You can store any leftovers tightly wrapped in the refrigerator.
17. Reheat Option: For reheating, use an oven to regain that crispy texture.
18. Adjunct Variations: Experiment with different fillings such as cheese or vegetarian options.
19. Garnish Options: Serve with a sour cream dip or a fresh salad.
20. Enjoy: Share with friends and family as a delightful homemade treat.

Tips

• Substitution: If smoked pork belly is unavailable, use smoked ham or bacon for a similar flavor.
• Technique: Consider using a pizza cutter for smoother dough cuts.
• Flavor Boost: Add a pinch of ground pepper for an extra kick.

Nutritions

• Calories: Approximately 350 kcal per pastry
• Protein: 10 g
• Fats: 18 g
• Carbs: 35 g

Variations

• Veggie Alternative: Substitute pork with mushrooms and spinach for a vegetarian version.
• Sweet Twist: Try filling with ricotta and spinach for a creamy texture.
• Spicy Option: Add a few chili flakes for a spicy kick.

Serving Suggestions

• Serve with a fresh garden salad.
• Pair with a hot soup for a comforting meal.
• Offer alongside a selection of dips like mustard or horseradish.

Best Places

• Muffin Bakery - A cozy spot that's known for innovative pastries. Location: 10 Harriet St, Fitzrovia, London.
• Café Leopold Hawelka - History meets taste here with their renowned pastries. Location: Dorotheergasse 6, Vienna, Austria.
• Tartine Bakery - An iconic spot for classic pastries. Location: 600 Guerrero St, San Francisco, USA.
• Buvette - A quaint café offering rustic French pastries. Location: 42 Grove St, New York, USA.
• Pâtisserie Sadaharu AOKI Paris - Perfect for matcha-infused creations. Location: 35 Rue de Vaugirard, Paris, France.
• Demel - Offers traditional Viennese pastries in a charming setting. Location: Kohlmarkt 14, Vienna, Austria.
• Söderberg Bakery - A Swedish bakery with a great selection of pastries. Location: 50 Broughton St, Edinburgh, Scotland.
• Pastéis de Belém - Known for their famous custard tarts. Location: Rua de Belém 84, Lisbon, Portugal.
• Ladurée - Offers classic French macarons and pastries. Location: 16 Rue Royale, Paris, France.
• Konditorei Oberlaa - Renowned for their exquisite cakes and pastries. Location: Neuer Markt 16, Vienna, Austria.