We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.

Fillet of Pork in Pastry

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Meats, Eggs British Good, Morning, America 1 Servings

INGREDIENTS

8 1/2 oz Plain flour
1/2 ts Salt
4 1/2 oz Butter
7 Fluid sour cream
1/2 ts White wine vinegar or brandy
1 lb Fillet of pork
Dry mustard
Salt
Freshly ground pepper
Butter
Oil
Fresh green herbs; see *
1 lg 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 sl Cooked ham; up to 6
1 Egg and a little milk for egg wash

INSTRUCTIONS

PASTRY
PORK
* 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

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?