- Start by making the filling. I've based it on a meatball recipe but added a few more spices than usual. Start by putting the minced meat in a bowl and add salt.  Stir it well together (or "sej" as it's called) with a wooden spoon.  Grate the onion finely on a grater and finely chop the garlic. Add it to the filling along with potato starch, cream, egg, and the spices. Stir it well together - feel free to use your fingers, and when it's fully kneaded, let it rest for a while. The filling is a bit on the moist side, which is fine as it makes it juicier. I typically let it stand for anything from 15-30 minutes, depending on what time I have. If you don't have the time, skip this step and make the dish immediately.  

- Start by preparing your pork tenderloin. Remove the worst fat and the silver skin. Heat the pan to a full blast. Add oil when it's very hot and place the meat on it. Brown the meat on all "four" sides. The meat should not be cooked but get a seared flavor. Take the meat off the pan and it is ready for the next step.  

- Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit), fan. Place a piece of baking paper on the kitchen counter and lay out your puff pastry in extension of each other - they may overlap slightly at the ends. Use as many as needed to cover your tenderloin lengthwise. Use a rolling pin to roll hard back and forth on your puff pastry so that it becomes a bit thinner (not puffing up) and sticks together with the other sheets. Add half of the filling. Place your pork tenderloin on top. Place the rest of the filling on top, covering the tenderloin. Place the egg yolks in a bowl and whisk them together. Use a brush to brush the edges of the puff pastry and wrap it around the tenderloin. Turn it around and brush all the puff pastry with egg yolks. Optionally score patterns into the top of the puff pastry - if you think it looks nice or fun. Lift the baking paper onto a baking tray and put it in the oven. Bake at 190 degrees Celsius (374 degrees Fahrenheit), fan, for 35-40 minutes - depending on whether you want a little color or not in the tenderloin.