Fillet of pork en croûte
Serves 4
2 pork fillets (each 300 g)
Salt, pepper and paprika
50 g butter
75 g streaky bacon, diced
1 onion, diced
400 g sliced white mushrooms
4 tomatoes (tinned)
1 tbsp parsley, chopped
Approx. 450 g puff pastry
To glaze:
1 egg, beaten
4 tbsp milk
Method:
1. Season the pork with salt, pepper
and paprika. Fry in the butter to seal,
then remove from the pan.
2. Sauté the onions and bacon in the
same pan. Add the sliced mushrooms
and the chopped, drained tomatoes.
Simmer and season with salt, pepper,
parsley and paprika.
3. Roll the pastry out on a floured
surface, and make 2 rectangles 30 cm
x 20 cm. Place a piece of pork in the
middle of each one. Spoon the
mushroom mixture onto the meat. Wrap
the pastry around the meat to make a
parcel, pinching the edges to seal it.
Make leaf shapes out of the scraps of
pastry to decorate.
4. Place the parcels on a damp baking
tray, and glaze them with a mixture of
egg yolk and milk. Bake until golden.
5. To serve, cut fillet in half or in slices.
Use one of the following functions:
Automatic
/ Meat / Pork / Fillet en
croûte
Cooking duration: approx. 50 minutes
or:
Fan plus
Temperature: 180–200 °C
Shelf level: 1
Cooking duration: 40–45 m
pre-heating
or:
Conventional heat
Temperature: 200–220 °C
Shelf level: 2
Cooking duration: 40–45 m
pre-heating
When using a food probe, set the core
temperature to 70°C.
Meat
55
Summary of Contents for H 5081
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