Jennifer Paterson, Clarissa Dickson Wright

Fillet of Pork In Pastry

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

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

Europe
United Kingdom
Main course
England

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