Fillet Of Pork In Puff Pastry Recipe
Ingredients
| Frozen puff pastry | 1/2 Pound | |
| 1 fillet of pork (about 1 lb.) | ||
| Generous pinch of freshly ground black pepper | ||
| Generous pinch of dried thyme | ||
| Oil | 2 Tablespoon | |
| 1 lb. green cabbage | ||
| Onion | 1 Large | |
| Bacon | 2 Ounce | |
| Caraway | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 tsp. granulated vegetable bouillon | ||
| Egg | 1 (For brushing) | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
Directions
Thaw the puff pastry.
Rinse the pork fillet and pat dry, rub with the pepper and thyme and fry on all sides.
Remove the meat from the pan.
Clean the cabbage, cut it into strips, rinse in a sieve and drain.
Peel and chop the onion.
Finely dice the bacon and brown it in the oil until crisp.
Add the onion and the cabbage and saute, then cover and braise over low heat a few minutes.
Season with the caraway, salt, pepper and bouillon.
Preheat the oven to 475°.
Stack the rectangles of puff pastry and roll out on a floured surface.
Spread the cooled, drained cabbage over the dough and lay the pork on top.
Brush the edges of the dough with the slightly beaten egg and fold over the filling.
Press the edges together.
From the left-over dough cut out 1-inch strips with a pie jagger.
Apply to the dough with egg white.
Lay the pastry on a baking sheet rinsed with cold water.
Bake the meat on the lower rack for 35 minutes.
After 20 minutes brush with the beaten egg.
Rinse the pork fillet and pat dry, rub with the pepper and thyme and fry on all sides.
Remove the meat from the pan.
Clean the cabbage, cut it into strips, rinse in a sieve and drain.
Peel and chop the onion.
Finely dice the bacon and brown it in the oil until crisp.
Add the onion and the cabbage and saute, then cover and braise over low heat a few minutes.
Season with the caraway, salt, pepper and bouillon.
Preheat the oven to 475°.
Stack the rectangles of puff pastry and roll out on a floured surface.
Spread the cooled, drained cabbage over the dough and lay the pork on top.
Brush the edges of the dough with the slightly beaten egg and fold over the filling.
Press the edges together.
From the left-over dough cut out 1-inch strips with a pie jagger.
Apply to the dough with egg white.
Lay the pastry on a baking sheet rinsed with cold water.
Bake the meat on the lower rack for 35 minutes.
After 20 minutes brush with the beaten egg.
Chef
