baking & roasting

Fillet of pork en croûteServes 4Ingredients:2 pork fillets (each 300 g)Salt, pepper and paprika50 g butter75 g streaky bacon, diced1 onion, diced400 g mushrooms, sliced4 tomatoes (tinned)1 tbsp parsley, choppedApprox. 450 g puff pastryTo glaze:1 egg yolk4 tbsp milkMethod:1. Season the pork with salt, pepper and paprika. Fryin the butter to seal, then remove from the pan.2. Sauté the bacon and onions in the same pan. Addthe sliced mushrooms and the chopped, drainedtomatoes. Simmer, and season with salt, pepper andpaprika.3. Roll the pastry out on a floured surface, and make 2rectangles (30 x 20 cm each). Place a piece of porkin the middle of each one. Spoon the mushroommixture onto the meat. Wrap the pastry around themeat to make a parcel, pinching the edges to seal it.Make leaf shapes out of the scraps of pastry todecorate.4. Place the parcels on a damp baking tray, and glazethem with a mixture of egg yolk and milk. Bake untilgolden.Setting: Fan plus ConventionalTemperature: 180–200°C 200–220°CShelf level: 1 2Duration: 30–35 minutes 25–30 minutes+ pre-heating + pre-heatingWhen using the roast probe, set the core temperatureto 70°C.Automatic ➔ National dishes ➔ Swiss ➔ Fillet en croûte209