Pork Fillet Chimneys Recipe

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Pork Fillet Chimneys Ingredients

1 1/2 lb pork fillets, trimmed
1 oz butter
8 oz puff pastry
3 oz mushrooms, finely chopped
1 oz onion, finely chopped
1 beaten egg to glaze

SAUCE

1 shallot, finely chopped
3 oz butter
2 tbsp madeira wine
4 fl beef stock

TO GARNISH

1 parsley

A Recipe for
Pork Fillet Chimneys

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Pork Fillet Chimneys

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Pork Fillet Chimneys Directions

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.

Serves: 4

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Pork Fillet Chimneys Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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