National Dishes / Swiss; Fillet Of Pork En Croûte - Miele H 4641 User Instructions

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Operating and installation manual (80 pages)

Operating instructions manual (80 pages)

Table Of Contents

Table of Contents

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 mushrooms, sliced

4 tomatoes (tinned)

1 tbsp parsely, chopped

Approx. 450 g puff pastry

To glaze:

1 egg yolk

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

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.