Download Miele 09 968 240 Operating instructions

Transcript
Meat
Fillet of pork en croûte
Serves approx. 4
2 pork fillets (each 300 g)
Salt, pepper and paprika
50 g butter
75 g streaky bacon, diced
1 onion, diced
400 g sliced white mushrooms
4 tomatoes (tinned)
1 tbsp parsley, chopped
Approx. 450 g puff pastry
To glaze:
1 egg yolk
4 tbsp milk
Method:
1. Season the pork with salt, pepper
and paprika. Fry in the butter to seal,
then remove from the pan.
2. Sauté the onions and bacon in the
same pan. Add the sliced mushrooms
and the chopped, drained tomatoes.
Simmer and season with salt, pepper,
parsley and paprika.
3. Roll the pastry out on a floured
surface, and make 2 rectangles
30 x 20 cm. Place a piece of pork in the
middle of each one. Spoon the
mushroom mixture onto the meat. Wrap
the pastry around the meat to make a
parcel, pinching the edges to seal it.
Make leaf shapes out of the scraps of
pastry to decorate.
48
4. Place the parcels on a damp
universal tray, and glaze them with a
mixture of egg yolk and milk. Bake until
golden.
5. To serve, cut each fillet in half or into
slices.
Use one of the following functions:
Automatic / Meat / Pork / Fillet en
croûte
Duration: approx. 50 minutes
or:
Fan plus
Temperature: 180–200 °C
Shelf level: 1
Duration: 40–45 minutes + pre-heating
or:
Conventional heat
Temperature: 200–220 °C
Shelf level: 1
Duration: 40–45 minutes + pre-heating
If using the food probe, set the core
temperature to 70 °C.