Pork En Croute Recipe
Ingredients
| Pork | 2 Pound, minced | |
| 1 onion, finely chopped, 1 clove garlic, crushed | ||
| Parsley | 1 Tablespoon, chopped | |
| Eggs | 5 | |
| Worcestershire sauce | 1 Teaspoon | |
| Few drops Tabasco | ||
| Gouda cheese | 4 Ounce, diced | |
| Button mushrooms | 6 Ounce, chopped | |
| Chicken stock | 1/4 Pint | |
| Puff pastry | 8 Ounce | |
Directions
GETTING READY
1. Turn the oven to 375°F/190°C/Gas 5
MAKING
2. In a large bowl, add onion, garlic, parsley and two beaten eggs; add seasoning, Worcestershire sauce and tabasco to it
3. Mix minced pork into it ad put half of this mixture inside a buttered 2 lb loaf tin
4. Sprinkle cheese and mushrooms on it and cover with another layer of the minced meat mixture; smooth the top
5. Cover with foil, place in a roastuing tin with boiling water upto the depth of an inch and cook for an hour till browned evenly and shrunk from the sides of the tin
6. In a bowl, add chicken stock and pour the meat juices from the loaf tin into it; thicken this stock a little over medium heat
7. Turn the loaf out and weigh it down under a board
8. Roll the puff pastry into an elliptical shape large enough to encase the whole loaf; place on a buttered baking tray, brush with the remaining egg
8. Make slashes on top to allow steam to escape and bake for twenty five minutes at 450°F/225°C/Gas 8 until crisp and golden
SERVING
9. Serve alongside the stock
1. Turn the oven to 375°F/190°C/Gas 5
MAKING
2. In a large bowl, add onion, garlic, parsley and two beaten eggs; add seasoning, Worcestershire sauce and tabasco to it
3. Mix minced pork into it ad put half of this mixture inside a buttered 2 lb loaf tin
4. Sprinkle cheese and mushrooms on it and cover with another layer of the minced meat mixture; smooth the top
5. Cover with foil, place in a roastuing tin with boiling water upto the depth of an inch and cook for an hour till browned evenly and shrunk from the sides of the tin
6. In a bowl, add chicken stock and pour the meat juices from the loaf tin into it; thicken this stock a little over medium heat
7. Turn the loaf out and weigh it down under a board
8. Roll the puff pastry into an elliptical shape large enough to encase the whole loaf; place on a buttered baking tray, brush with the remaining egg
8. Make slashes on top to allow steam to escape and bake for twenty five minutes at 450°F/225°C/Gas 8 until crisp and golden
SERVING
9. Serve alongside the stock
Chef
