Pork Fillet Wrapped in Puff Pastry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pork fillet (s), (approx. 750 g)
- 1 puff pastry roll
- 2 onions)
- 200 g mushrooms
- 80 g liver (s) pate
- Lemon (s), untreated, which the grated peel
- 1 bunch parsley
- Spice mix for pies
- salt and pepper
- Oil and butter for frying
- 1 egg white
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Sear the prepared pork fillet in hot oil, season with salt and pepper and set aside.
- Peel and finely chop the onions, clean and roughly chop the mushrooms.
- Froth the butter in the pan. Fry the onions and mushrooms vigorously in it until the liquid has evaporated. Allow to cool and puree finely in the blender or with the hand blender.
- Wash, dry and finely chop the parsley. Mix into the onion and mushroom mixture together with the liver pate. Season well with salt, pepper, lemon zest and pie spice.
- Roll up the puff pastry. Brush an edge of approx. 1 cm with egg white. In the middle of the pastry sheet, spread about 1 cm thick patty along the length and width of the fillet. Place the fillet on top of the farce and coat the fillet all around with the remaining farce. Beat the dough over it and press firmly on the sides.
- Place the dough package with the “seam” facing down on a baking sheet lined with baking paper. Cut out 3 circles at the top with a small round shape so that the steam can escape. Brush all around with the egg yolk.
- Bake in the oven preheated to 200 degrees for about 30 minutes.
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