Pork fillet in puff pastry

Name: Pork fillet in puff pastry
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 5 discs (à 60 g) frozen puff pastry; 75 g salted peanuts; 6 small onions; 1 bunch of parsley; 1 TEASPOON + 2 tablespoons oil; 2-3 TABLESPOONS Tomato paste; 2 (600 g) Pork fillets; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 glass (212 ml) Chanterelles; 4 medium-sized tomatoes; 1 Egg; 3/8 l clear soup; 5 TABLESPOONS Whipped cream; 2-3 TABLESPOONS sauce thickener

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

5 discs (à 60 g) frozen puff pastry
75 g salted peanuts
6 small onions
1 bunch of parsley
1 TEASPOON + 2 tablespoons oil
2-3 TABLESPOONS Tomato paste
2 (600 g) Pork fillets
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 glass (212 ml) Chanterelles
4 medium-sized tomatoes
1 Egg
3/8 l clear soup
5 TABLESPOONS Whipped cream
2-3 TABLESPOONS sauce thickener

Directions

1
Defrost the dough. Chop the nuts. Peel and chop 2 onions. Wash and chop the parsley. Roast the nuts in 1 teaspoon of oil. Steam onions with. Mix with tomato paste and parsley
2
Wash the meat, pat dry and season. Fry in 1 tablespoon of oil. Leave to cool. Peel and quarter 4 onions. Drain mushrooms. Wash and dice the tomatoes
3
Roll out 2 pastry sheets to a rectangle. Cut out flowers from the remaining dough. Separate the egg. Mix egg white and nut mixture, spread on the dough plates. Wrap fillets in it. Spread the dough with whisked egg yolk and put flowers on top. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 25 minutes
4
Fry the onions and mushrooms in 1 tbsp. oil. Steam the tomatoes briefly. Stir in stock and cream. Season, thicken. Serves with: noodles