Side Pannel
Pork Fillet Chimneys
Ingredients List
- 1 1/2 lb Pork Fillets, Trimmed
- 1 oz Butter
- 8 oz Puff Pastry
- 3 oz Mushrooms, Finely Chopped
- 1 oz Onion, Finely Chopped
- Beaten Egg to Glaze
Directions
SAUCE
1 Shallot, finely chopped
3 oz Butter
2 tb Madeira Wine
4 fl Beef Stock
TO GARNISH
Parsley
Preheat Oven to 190C,375F,Gas 5. Cut pork into 12 long strips. Fry in
butter. Season. Roll out pastry, cut into 1 by 4 inch rectangles, shape
around each pork strip, and form a circle. Mix mushrooms and onion. Fill
the chimneys (insides of the circle.)
Brush pastry with egg, bake for 15 to 20 minutes. Fry shallot in 1 ounce
butter, add madeira, reduce heat. Add stock, whisk in the rest of the
butter. Serve with chimneys. Garnish.
1 Shallot, finely chopped
3 oz Butter
2 tb Madeira Wine
4 fl Beef Stock
TO GARNISH
Parsley
Preheat Oven to 190C,375F,Gas 5. Cut pork into 12 long strips. Fry in
butter. Season. Roll out pastry, cut into 1 by 4 inch rectangles, shape
around each pork strip, and form a circle. Mix mushrooms and onion. Fill
the chimneys (insides of the circle.)
Brush pastry with egg, bake for 15 to 20 minutes. Fry shallot in 1 ounce
butter, add madeira, reduce heat. Add stock, whisk in the rest of the
butter. Serve with chimneys. Garnish.
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