Serving Size : 2 Preparation Time :0:20 Chilling time 1:00 Cooking Time: 30
Categories : Main Meal Cuisine: "Cafe Style"
500 grams pork fillet (trimmed weight)
1 large red shallot -- chopped
6 sun dried tomatoes -- chopped
3 slices parma ham/serrano ham or similar
4 slices white bread (small loaf) -- crusts removed and made into crumbs
1/2 tablespoon fresh sage
grated and chopped rind from half a lemon
beaten egg to bind and glaze
250 grams puff pastry
olive oil
Trim the pork fillets will, removing all membrane, sinew etc. Cut in half if thin to make two similar lengths then cut in two lengthwise. Open out flat.
Fry the shallot until soft in a little oil, allow to cool.
In a bowl combine all the remaining ingredients and mix well.
Spread the stuffing over one fillet keeping it in the centre. Top with other fillet making sure the stuffing is enclosed.
Lay a sheet of cling film/gladwrap on a board and carefully transfer the meat too it. Wrap tightly twisting the ends until you have a neat 'fillet'. Refrigerate for a couple of hours.
When ready to eat, preheat the oven to 220C.
Roll out pastry to about 3mm thick. Remove meat from refrigerator and wrap in the pastry neatly. Seal with beaten egg.
Transfer to baking sheet lined with non-stick paper and glaze with beaten egg. Decorate if you wish with pastry trimmings.
Bake for about 30 minutes until the meat is cooked through.
