Julia's fabulous Bulgarian lamb in pastry inspired me to create a similar dish using pork fillet, this is it.
- 1 pork fillet, cut into four pieces
- 2 tablespoons butter at room temperature
- 1 medium onion, finely chopped
- 4 cloves of crushed peeled garlic, or to taste
- 8 small sage leaves, chopped finely
- Small bunch of parsley, chopped
- Pinch of salt
- Squeeze of lemon juice
Pastry glaze (optional)
- 1 beaten egg
- Preheat the oven to 190° C (375° F - gas 5)
- Mix the herb butter ingredients together
- Place one fillet on a square piece of doubled over tin-foil
- Cover with half of the herb butter
- Sandwich with another piece of fillet
- Repeat for the other puff
- Parcel the fillets in foil by sealing and folding so that no herb butter can escape
- Bake the foil parcels for 45 minutes then remove from the heat and leave them to cool enough to handle. Drain any excess liquid and reserve if you are also making gravy.
- Parcel each fillet in puff pastry.
- Optional brush with beaten egg for a golden finish.
- Bake the puffs for 30 minutes, or until the pastry is cooked.
Next time I make this I will mince the pork, pre-cook by frying it with the onions etc, then mix the herbs and just a little butter, cover in pastry and then bake as before.
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