| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
British |
America, Good, Morning |
1 |
Servings |
INGREDIENTS
| 8 1/2 |
oz |
Plain flour |
| 1/2 |
t |
Salt |
| 4 1/2 |
oz |
Butter |
| 7 |
|
Fluid sour cream |
| 1/2 |
t |
White wine vinegar or brandy |
| 1 |
lb |
Fillet of pork |
|
|
Dry mustard |
|
|
Salt |
|
|
Freshly ground pepper |
|
|
Butter |
|
|
Oil |
|
|
Fresh green herbs, see * |
| 1 |
|
Clove garlic, crushed |
| 4 |
|
Fluid whole milk |
| 4 |
|
Fluid single cream |
| 1 |
lb |
Best pork sausage meat |
| 2 1/2 |
oz |
Fresh white breadcrumbs |
| 4 |
|
Cooked ham, up to 6 |
| 1 |
|
Egg and a little milk for |
|
|
egg wash |
INSTRUCTIONS
several large handfuls of fresh green herbs (thyme, parsley, chives,
tarragon, chervil etc) Pastry Directions: Make the pastry a day in
advance. Sift the flour and salt into a bowl. Melt the butter very,
very gently until liquid but not warm (if warm it hardens the dough).
Mix into the flour with the other ingredients using a spatula until
all is smooth. Refrigerate for at least 30 minutes. Divide the dough
into 3 equal parts. Roll each piece out on a floured board until as
thin as possible, then place them neatly on top of each other. Fold
into three as you would a letter. Turn the pastry and fold again the
other way. Wrap in greaseproof paper and a cloth. Refrigerate. Pork
Directions: Rub the fillet of pork with mustard, salt and pepper. Fry
briskly in butter with a drop of oil, browning rapidly all over.
Remove from the heat. Process any herbs you are using (watercress and
spinach leaves can be used as well) with the garlic, milk and the
cream to form a puree. Mix with the sausage meat in a bowl, add the
breadcrumbs and season to taste. The sausage meat mixture should be
bright green, so do not stint on the herbs. Roll out the pastry to an
oblong that is 1 inch longer than the fillet and about three times as
wide. Spread the sausage meat mixture over the dough, leaving a margin
of 1 inch all round. Lay the sliced ham on top. Place the fillet in
the middle and wrap the pastry round it to form a parcel. Moisten the
lap-overs with egg wash and press the ends firmly together to seal.
Turn on to an oiled baking tray so the join is on the bottom. Paint
with egg wash all over and pierce with a sharp knife in several places
to allow any steam to e! ! scape. Paint again with the egg wash. Bake
in a preheated oven at 375 degrees for about 45 minutes. When ready
remove from the oven and let it rest for 10 minutes before carving
into fairly thick slices. MC Formatted & Busted by Barb at Possum
Kingdom on 3/17/98 NOTES : from the enormously popular British cooking
series, "Two Fat Ladies." Recipe by: Two Fat Ladies Posted to
MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 23, 1998
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