March 19, 2013 by seriousbacon
I decided to try something a little different today, i had some puff pastry which needed using up and came up with this dish and the outcome was damn tasty, you see i’m not a huge blue cheese lover and i was worried that it would overpower the dish, but the mini en croute’s, layered with the pork, apple and Stilton, the combination worked superbly! I served this with a crunchy potato rosti, a rich sauce and fresh spring veg and it made for a really tasty dish, and whats more it was made pretty much with stuff that i had lying around in fridge!
Heres the recipe;
Makes 8 parcels
Mini En croute;
500g Pork Fillet
1/2 block puff pastry
500ml beef stock
Cornflour to thicken
Spring vegetables to serve
- Put the potatoes into a pan and par boil
- Trim the pork fillet of any sinew and slice into 1 cm slices, add them to a hot pan and seal just enough so that they start to colour.
- Peel and prepare the apples, and slice into round circles, Break down the Stilton and move to one side.
- Take the potatoes off the boil, drain and leave to cool, you want them to be quite hard still! Add some stock to a pan and start to reduce down for the sauce
- Roll out the puff pastry, until it’s a few millimeters thin, cut into squares and start to layer them up, Stilton, apple, pork, Stilton, apple, pork.
- Fold the corners of the pastry over and Egg wash until sealed and onto a floured tray
- Grate the potatoes, season, and mould into shape, then add to a buttered frying pan, turning once during cooking.
- Eggwash the en croutes, and bake at 190 on a lined baking sheet for about 20-25 minutes
- Add the vegetables to the boil, check the sauce, adding redcurrant jelly and some watered down cornflour to thicken, then add the rostis to oven to finish.
- and as if by magic dinner is served!