Name: Fillet of Pork In Pastry
Cuisine: United Kingdom
Ingredients: dry mustard; ½ tbsp white wine vinegar or brandy; butter and oil; 125 g/4 ½ oz butter; 450 g/1 lb best pork sausage meat; 1 egg and a little milk for egg wash; salt and freshly ground pepper; 1 large clove of garlic, crushed; several large handfuls of fresh green herbs (thyme, parsley, chives, tarragon, chervil etc); 4-6 slices of cooked ham; 200 ml/7floz sour cream; ½ tsp salt; 70 g/2½ oz fresh white breadcrumbs; 125 ml/4floz full cream milk; a 450 g/1 lb fillet of pork; 240 g/8½ oz plain flour; 125 ml/4floz single cream

Preparation info

Difficulty
Complex

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

This is a fine and beautiful dish to set before your friends, let alone a king.

Ingredients

a 450 g/1 lb fillet of pork
dry mustard
salt and freshly ground pepper

Method

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 piec

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of