Summary

Ingredients

• 1 pork fillet (s), 700 grams each
• some salt and pepper, whiter
• some butter
• 1 large puff pastry, about 42 by 24 cm
• 120 g bacon, very thin slices
• 500 g sausae meat
• some butter
• 1 medium pepper (s), red, washed, cored, finely chopped
• 250 g mushrooms, washed, halved, very thin slices
• 5 large cucumber (s), (pickles) cut into fine cubes
• 400 g spinach leaves, frozen
• 1 clove garlic, finely chopped
• 1 small onion (s), finely chopped
• 1 egg yolk
• 2 tablespoon coffee cream

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Instructions

1. Thaw the spinach, heat some butter in a pan, sauté the onions and garlic in it, add the spinach, season with a little salt and pepper, deglaze with a few drops of water and cook the spinach, sieve it off and let it cool down.
2. Season the pork fillet with salt and pepper, sear it in the frying fat for 7-8 minutes, remove it from the pan and let it cool down.
3. Heat some butter in the same pan, sauté the diced paprika and mushroom slices very well, season a little with salt so that the water draws out nicely. Remove from the pan, cool in a colander and drain.
4. Lay out the puff pastry and place the bacon in the middle of the pastry.
5. Mix the pickles and the cooled pepper - mushroom mixture (squeeze out by hand) very well into the sausage meat. Then spread the meat mixture on the bacon, spread out.
6. Squeeze the spinach by hand and spread it on the sausage meat, place the fillet on top and wrap it up. Make sure that the mixture with the spinach is nicely distributed around the fillet.
7. Preheat the oven to 150 degrees, brush the puff pastry with an egg yolk and coffee cream mixture and bake in the oven for 1 hour and 15 minutes. Then turn the temperature up to 180 degrees for another 15 minutes, so that the dough turns a little brown.