Porky puffs

Julia's fabulous Bulgarian lamb in pastry inspired me to create a similar dish using pork fillet, this is it.

I am too lazy to make pasty and could only buy pre-made puff pastry, otherwise I would probably have made these with shortcrust pastry by preference, next week maybe!

Porky puffs

Servings:	Serves 4
Calories per serving:	191
Ready in:	1 hour 30 minutes
Prep. time:	15 minutes
Cook time:	1 hour 15 minutes
Difficulty:
Recipe author:	Chef
First published:	20th October 2012

Best recipe review Looks fab. 5/5 Yum. These look good as a pastie substitute. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 pork fillet
• Cut the pork fillet into four pieces

Herb butter

• 2 tablespoons butter at room temperature
• 1 medium onion, finely chopped
• 4 cloves of crushed peeled garlic, or to taste
• 8 small sage leaves, chopped finely
• Small bunch of parsley, chopped
• Pinch of salt
• Squeeze of lemon juice

Pastry glaze (optional)

• 1 beaten egg

Mise en place

• Preheat the oven to 190° C (375° F - gas 5)

Method

1. Mix the herb butter ingredients together
2. Place one fillet on a square piece of doubled over tin-foil
3. Cover with half of the herb butter
4. Sandwich with another piece of fillet
5. Repeat for the other puff
6. Parcel the fillets in foil by sealing and folding so that no herb butter can escape
7. Bake the foil parcels for 45 minutes then remove from the heat and leave them to cool enough to handle. Drain any excess liquid and reserve if you are also making gravy.
8. Parcel each fillet in puff pastry.
9. Optional brush with beaten egg for a golden finish.
10. Bake the puffs for 30 minutes, or until the pastry is cooked.

• 

  Sandwiched and ready to wrap and roast

• 

  The ingredients

Chef's notes

Next time I make this I will mince the pork, pre-cook by frying it with the onions etc, then mix the herbs and just a little butter, cover in pastry and then bake as before.

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