Pork fillet in puff pastry

Name: Pork fillet in puff pastry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 square slices (à 45 g) of deep-frozen puff pastry; 2 (300 g each) Pork fillets; 1 TABLESPOON Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS grainy mustard; 6 TABLESPOONS Mango Chutney; 1 egg (size M); 2 packs (450 g each) frozen Brussels sprouts; 7-10 Tbsp Flour; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 square slices (à 45 g) of deep-frozen puff pastry
2 (300 g each) Pork fillets
1 TABLESPOON Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS grainy mustard
6 TABLESPOONS Mango Chutney
1 egg (size M)
2 packs (450 g each) frozen Brussels sprouts
7-10 Tbsp Flour
baking paper

Directions

1
Place puff pastry slices next to each other and defrost at room temperature. Wash the meat and dab dry. Hammer thin tips inwards. Heat oil and fry fillets all around.
2
Take out, season with salt and pepper and let it cool down a little. Mix mustard and chutney and coat meat with it. Whisk the egg. Put 4 slices of dough on top of each other. Roll out each rectangular (approx. 24 x 28 cm) on a floured work surface.
3
Brush the edges of the dough with egg. Place the fillets on top and wrap them in the dough. Place the packet on a baking tray lined with baking paper with the seam facing down. Coat the fillet packs with egg.
4
Bake in the preheated oven (electric cooker: 200°C/ convection oven: 175°C/ gas: level 3) for 15-20 minutes. In the meantime, place the Brussels sprouts in 500 ml of boiling salted water without defrosting them. Bring to the boil and continue cooking over medium heat for about 10 minutes.
5
Arrange sprouts and meat on a plate.