EN
Party pork tenderloin
(p. 12)
Prep time: 30 min. Baking time: 18 min.
Makes four stars | Serves four as an appetizer, two
as a main course.
1 tbsp clarified butter (ghee)
4
pork medallions (approx. 80 g each)
½ tsp paprika
½ tsp salt
pinch
of pepper
8
slices pancetta
150 g
cream cheese
2 tbsp ketchup
1 tbsp cognac
¼ tsp
salt
pinch
of pepper
1
egg
1
sheet of puff pastry, rolled out
(approx. 25 x 42 cm, approx. 2 mm thick)
4 tbsp breadcrumbs
1. Preheat the oven to 200°C. Heat clarified butter
in a non-stick frying pan. Brown the pork medal-
lions for about one minute on each side. Remove
from pan, season with salt and pepper, and
allow to cool on a cooling rack.
2. Wrap each medallion with two slices of pancetta.
Mix cream cheese with ketchup and cognac,
season with salt and pepper.
3. Beat the egg and roll out the dough. Using the
puff pastry/shortcut pastry dough cutter, cut out
four stars. Place stars in the metal pan, pressing
gently to create a slight hollow. Spoon one tbsp
of breadcrumbs into each hollow, then add the
filling to each star, using the cutter to help (see
instructions). Position medallions on top of filling
and press gently into place. Lightly brush edges
of dough with egg, then place stars on baking
sheet.
4. Bake: approx. 18 min. on lowest rack.
Goes well with: green salad.
Per serving:
512 kcal, fat 34 g, carbohydrates 22 g, protein 28 g
Bell pepper & mozzarella pockets
(p. 13)
Prep time: 30 min. Baking time: 18 min.
Makes four stars | Serves four as an appetizer, two
as a main course.
1
onion
1
clove garlic
2
bell peppers (any color)
1 tbsp oil
3 tbsp pureed tomatoes
30 g
arugula
70 g
grated mozzarella
½ tsp salt
Pinch
of pepper
1
egg
1
sheet of puff pastry, rolled out
(approx. 25 x 42 cm, approx. 2 mm thick)
50 g
sliced almonds
1. Preheat the oven to 200°C. Peel and finely chop
the onions and garlic. Slice the bell peppers into
1 cm pieces. Heat oil in a frying pan. Sauté the
onions, garlic and bell peppers for about four mi-
nutes. Add the pureed tomatoes and briefly heat.
Fold in the arugula, then remove pan from heat
and allow mixture to cool. Fold in mozzarella and
season to taste.
2. Beat the egg. Roll out the dough. Using the puff
pastry/shortcrust pastry dough cutter, cut out
four stars. Place stars in the metal pan, pressing
gently to create a slight hollow. Spoon one tbsp
of sliced almonds into each hollow, then add
the filling to each star, using cutter to help (see
instructions). Lightly brush edges of the dough
with egg. Sprinkle remaining almonds onto the
stars, then place stars on the baking sheet.
3. Bake: approx. 18 min. on lowest rack.
Goes well with: tomato salad.
Per serving:
334 kcal, fat 23 g, carbohydrates 19 g, protein 12 g
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