Tastes equally good warm and cold
For four persons
Preparation time about 20 minutes, baking time about 40 minutes
2 pork fillets (each approximately 400g)
Salt and pepper
450g of frozen puff pastry (six sheets)
450g of mushrooms
1 medium-sized onion
2 cloves of garlic
1 tablespoon of butter
2 egg yolks
2 tablespoons of cream
Flour for the working surface
Season fillets on both sides with salt and pepper. Lay three puff pastry sheets over each other and roll out on a floured surface into a 20 x 30cm rectangle. Repeat with the other three pastry sheets. Preheat the oven to 200°C (fan oven 180°C).
Clean the mushrooms, dry them and dice them. Peel the onion and garlic, finely chop and fry in butter. Add the mushrooms, salt, pepper and fry for about 5 minutes. Drain off the excess liquid.
Spread the mushrooms on the pastry sheets, along the centre in the middle leaving a strip approximately 5 cm wide around the edges. Place a fillet on each and roll the pastry around it. Moisten the edges with a little water and squeeze them together. Place the pastry rolls with the seam down on a cold rinsed baking sheet.
Mix the egg yolks and the cream and glaze. Bake in the hot oven (middle) for about 40 minutes. Cut into half or slices and serve warm or cold with steamed vegetables or a fresh leaf salad.
For this I recommend a dry red wine.
Enjoy, with all the best wishes from your chef Dani Mottillo, Antica Italia Quesada. tel: 966 718 737.