Recipe - Fillet Of Pork In Pastry

PASTRY
8 One half ounce Plain flour
One half teaspoon Salt
4 One half ounce Butter
7 Fluid sour cream
One half teaspoon White wine vinegar or brandy

PORK
1 pound Fillet of pork
Dry mustard
Salt
Freshly ground pepper
Butter
Oil
Fresh green herbs; see *
1 lg Clove garlic; crushed
4 Fluid whole milk
4 Fluid single cream
1 pound Best pork sausage meat
2 One half ounce Fresh white breadcrumbs
4 sl Cooked ham; up to 6
1 Egg and a little milk for
egg wash

* several large handfuls of fresh green herbs (thyme, parsley, chives,
tarragon, chervil etc)

Pastry Directions: Make the pastry a day in advance. Sift the flour and
salt into a bowl. Melt the butter very, very gently until liquid but not
warm (if warm it hardens the dough). Mix into the flour with the other
ingredients using a spatula until all is smooth. Refrigerate for at least
30 minutes. Divide the dough into 3 equal parts. Roll each piece out on a
floured board until as thin as possible, then place them neatly on top of
each other. Fold into three as you would a letter. Turn the pastry and fold
again the other way. Wrap in greaseproof paper and a cloth. Refrigerate.

Pork Directions: Rub the fillet of pork with mustard, salt and pepper. Fry
briskly in butter with a drop of oil, browning rapidly all over. Remove
from the heat. Process any herbs you are using (watercress and spinach
leaves can be used as well) with the garlic, milk and the cream to form a
puree. Mix with the sausage meat in a bowl, add the breadcrumbs and season
to taste. The sausage meat mixture should be bright green, so do not stint
on the herbs. Roll out the pastry to an oblong that is 1 inch longer than
the fillet and about three times as wide. Spread the sausage meat mixture
over the dough, leaving a margin of 1 inch all round. Lay the cut or sliced up ham on
top. Place the fillet in the middle and wrap the pastry round it to form a
parcel. Moisten the lapovers with egg wash and press the ends firmly
together to seal. Turn on to an oiled baking tray so the join is on the
bottom. Paint with egg wash all over and pierce with a sharp knife in
several places to allow any steam to e! ! scape. Paint again with the egg
wash. Bake in a preheated oven at 375 degrees for about 45 minutes. When
ready remove from the oven and let it rest for 10 minutes before carving
into fairly thick slices.

MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98

NOTES : from the enormously popular British cooking series, "Two Fat
Ladies."

Recipe by: Two Fat Ladies

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 23,
1998