Pork En Croute Recipe

Summary

Servings4Cuisine
CourseMethod
Main Ingredient

Ingredients

 Lean minced pork2 Pound (900 Gram)
 Onion1 , finely chopped
 Garlic1 Clove (5 gm), crushed
 Chopped parsley1 Tablespoon
 Eggs5
 Worcestershire sauce1 Teaspoon
 Tobasco4 Drop (Use Few Drops)
 Tabasco3 Drop (Adjust Quantity As Per Taste)
 Gouda cheese4 Ounce, diced (100 Gram)
 Button mushrooms6 Ounce, chopped (150 Gram)
 Chicken stock1⁄4 Pint (150 Milliliter)
 Puff pastry8 Ounce (225 Gram)

Nutrition Facts

Serving size

Calories 1046 Calories from Fat 677

% Daily Value*

Total Fat 75 g115.9%

Saturated Fat 24.7 g123.3%

Trans Fat 0 g

Cholesterol 429.1 mg

Sodium 655.9 mg27.3%

Total Carbohydrates 34 g11.2%

Dietary Fiber 2 g8%

Sugars 4.3 g

Protein 57 g113.4%

Vitamin A 15.9% Vitamin C 17.3%

Calcium 28.8% Iron 30.1%

*Based on a 2000 Calorie diet

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
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