Smoked pork loin is tender, moist and very flavourful and you can use it in variety of dishes. The smokiness of the meat really comes through when the meat is cooked or baked. These pinwheels are flavoured with yellow mustard, dill and rich Feta cheese, alongside the smoked meat. They go great with sour cream and spicy dipping sauces.
Ingredients
For the dough
500 grams plain flour
2 teaspoons dried yeast
½ teaspoon salt
250 ml hot water
200 grams plain yoghurt
big pinch of dried dill
For the filling
150 grams smoked pork loin, thinly sliced
100 grams Feta cheese
1 ½ tablespoons yellow mustard
1 teaspoon dried dill
50 grams butter
Preparation
To make the dough, sift the flour twice, then reserve about 50 grams (¼ cup) and set it aside, and put the rest in a large bowl. Add the yeast, salt and a big pinch of dried dill and whisk very well. In a small bowl, whisk together the hot water with the plain yoghurt. Make a centre in the middle of the flour and pour in the wet ingredients. Start mixing with a wooden spoon until the dough comes together, then transfer it to a floured surface and continue to knead with your hands for about 10 minutes, adding the reserved flour as you knead. Depending on the flour itself, you may need to add a bit more flour as you knead. Oil a large bowl, put the dough in, cover it with a kitchen towel and let it rise until doubled in size, about an hour and a half.
When the dough has risen, knead it for a few minutes on a floured surface and let it rest for about 5 minutes before rolling it out. Flour the surface well, place the dough in the centre of the surface and roll it out to a very large rectangle (45x35 cm; 18x14"). Take the mustard and brush the entire surface of the rectangle evenly, then sprinkle on the dried dill. Place thinly sliced smoked meat evenly over the mustard, then sprinkle on the crushed Feta. Roll the rectangle up tightly and cut it into 16 pieces with a very sharp knife. Use a gentle sawing motion for best results. Place the rolls on a baking sheet lined with baking paper and let them rise for 30 minutes. Dice the butter into 16 pieces and place a piece on the centre of each roll just before baking. Bake them in a preheated oven, at 200˚C (395˚F) for 15-18 minutes. Let them cool slightly and serve. Yields 8 servings.
