Pork in puff pastry

About the dish

Erken gives both the marinade for the meat and the recipe for the puff pastry. The paper tube in the hole is mentioned as a trick to make sure the meat cooks.

How to make it

1. 1

   Marinate the meat

   The day before, cut the pork and veal into long, finger-thick strips. Put them on a dish with the wine or stock, oil, onion, parsley, salt, pepper and bay leaves. Leave in the marinade until the next day.

2. 2

   Make puff pastry

   Make puff pastry in the usual way from the flour, butter and water. Roll it out, slightly oblong, 1 cm thick, and place it on a baking sheet.

3. 3

   Add the meat

   Lay the meat strips on the pastry, first lengthways and then crossways, until all is used. Fold the pastry over, first from the short side and then from the long side. Make a hole in the middle and put a paper tube in it so the meat will cook through.

4. 4

   Bake

   Mark the pastry with a fork and brush with beaten egg. Bake in a medium-hot oven (about 200 °C (390 °F)) for about 3/4 to 1 hour. Serve with tomato sauce or a sharp brown sauce, with or without mushrooms.

5. 5

   Note

   Note: The meat must be cooked through. Pork should reach a core temperature of at least 70 °C (160 °F).