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Pork Fillets en Croute

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2 Pork fillets, cut up in slices

200g sliced onions
200g sliced muchrooms
200g bacon
1 cup Dry White Wine
1 Chicken cube and 1 tablespoon Cornflour for gravy
1 Egg, beaten
Puff Pastry or *Short Crust Pastry (Buy ready-made or make your own, recipe available below)
For marinade
Olive Oil
Soy Sauce
Parsley, Sage & Rosemary 
Salt & Pepper
N.B. Items in bold are available at all MF outlets.
Marinate pork fillets in wine, herbs and soy sauce for a few hours, preferably overnight.
In a pan, fry onions, mushrooms and bacon in some olive oil. Put aside.
In same pan fry fillet slices on both sides, return onions, mushrooms and bacon to pan. Pour wine, stock and herbs over. Cover and let liquid evaporate or thicken gravy with cornflour for more flavour.
Lift meat onto a plate to cool and drain the mushroom mix.
Roll out pastry in large square. Cut the square into four smaller squares. On each square put one or two pieces of fillet and the mushroom mix.
Draw four points to the centre and seal with water. Brush with a beaten egg. Put in a greased baking tray and bake in hot oven (180-200 degrees) for 30 minutes or until pastry is cooked and golden in colour.
*Short Crust Pastry
Rub 8oz margarine and 1lb plain flour together. Add salt and cold water and combine into a pastry. Let it rest for 30 minutes.
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