Pork Wrapped in Pastry with Apricots recipe
information
Preparation time: 30 min, plus 30 min cooling, 30 min chilling and 10 min standing, Cooking time: 1 hr 10 min, Cals per serving: 734
ingredients
3 tbsp olive oil
225 g (8 oz) onions, chopped
1 tbsp white wine vinegar
150 ml (5 fl oz) white wine
250 g (9 oz) ready-to-eat dried apricots, finely chopped
1 tbsp chopped fresh sage
2 whole pork fillets, about 700g (1 1/2 lb) total weight
plain flour to dust
350 g (2 oz) ready-made puff pastry
1 medium egg, lightly beaten
300 ml (10 fl oz) chicken stock
225 g (8 oz) onions, chopped
1 tbsp white wine vinegar
150 ml (5 fl oz) white wine
250 g (9 oz) ready-to-eat dried apricots, finely chopped
1 tbsp chopped fresh sage
2 whole pork fillets, about 700g (1 1/2 lb) total weight
plain flour to dust
350 g (2 oz) ready-made puff pastry
1 medium egg, lightly beaten
300 ml (10 fl oz) chicken stock
method
1. Heat 2 tablespoons of the oil in a pan, add the onions and cook, stirring, for 10 minutes or until softened. Stir in the vinegar and bubble until evaporated, then add the wine, apricots and 150 ml (5 fl oz) water. Bring to the boil and simmer for 20 minutes or until all the liquid has evaporated. Season well, add the sage and set aside to cool. Reserve about half the apricot mixture for the sauce.Wipe out the pan.
2. Cut each pork fillet into three pieces and season with pepper. Heat the remaining oil in the pan, brown the pork fillets for a few minutes on all sides, then set aside to cool.
3. On a lightly floured work surface, roll the pastry out to about 3mm (1/8 in) thick. Cut into three rectangles about 23cm (9in) long and as wide as the length of each piece of pork. Spread some apricot mixture at one end of each piece, place the pork on top and roll up the pastry lengthways, spooning more apricot mixture on the pork as you roll. Use water to stick the edges together. Keep each side open so that they look like sausage rolls. (They will keep in the fridge for 24 hours.)
4. Brush the pastry with the egg mixed with a generous pinch of salt and use a knife to score the top. Chill the pork parcels on a baking sheet for 30 minutes.
5. Heat a baking sheet at 220°C/200°C fan oven/Gas Mark 7.Transfer the pork parcels on to the preheated baking sheet and cook for 30 minutes. Leave to rest for 10 minutes.
6. Put the reserved apricot mixture in a pan, add the stock, bring to the boil and bubble for 5 to 10 minutes. Serve with the pork.
2. Cut each pork fillet into three pieces and season with pepper. Heat the remaining oil in the pan, brown the pork fillets for a few minutes on all sides, then set aside to cool.
3. On a lightly floured work surface, roll the pastry out to about 3mm (1/8 in) thick. Cut into three rectangles about 23cm (9in) long and as wide as the length of each piece of pork. Spread some apricot mixture at one end of each piece, place the pork on top and roll up the pastry lengthways, spooning more apricot mixture on the pork as you roll. Use water to stick the edges together. Keep each side open so that they look like sausage rolls. (They will keep in the fridge for 24 hours.)
4. Brush the pastry with the egg mixed with a generous pinch of salt and use a knife to score the top. Chill the pork parcels on a baking sheet for 30 minutes.
5. Heat a baking sheet at 220°C/200°C fan oven/Gas Mark 7.Transfer the pork parcels on to the preheated baking sheet and cook for 30 minutes. Leave to rest for 10 minutes.
6. Put the reserved apricot mixture in a pan, add the stock, bring to the boil and bubble for 5 to 10 minutes. Serve with the pork.
serving amount
serves: 6
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