Peppers rinse, clean, cut into slices, onion also cut into slices, sauté in the heated butter. Add pineapple and mushrooms, season with salt, pepper and paprika powder, cool.
Defrost the puff pastry and spread it out into a rectangle, folding over each other, roll out a little. Spread the cooled filling evenly on the center of the plate. Place the smoked pork on top.
Brush the edges of the dough with egg white. Wrap the meat in the dough, press the edges smooth, cut overhanging ends into small pieces and use as garnish. Brush dough with egg yolk, bake in heated oven at 220 degrees for 10 minutes, reduce heat to 180 degrees, continue baking for 30 to 35 minutes.
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