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.