serves 4 - 6
3 medium-size or 2 large pork fillets
30 ml (2 tbsp) oil
1 small onion, peeled
100 g (4 oz) rice, uncooked
300 ml (1/2 pt) stock or water
1 small apple, peeled and diced
15 g (1 tbsp) sultanas
15 g (1 tbsp) mixed nuts rind and juice of 1 lemon
1 egg, beaten
225 g (8 oz) Puff Pastry
for the gravy
15 g (1 tbsp) flour
5 g (1 tsp) dried sage or 7 g (1 tbsp) chopped fresh sage
salt and freshly ground pepper
30 - 45 ml (2 - 3 tbsp) white wine
150 ml (1/4 pt) stock
1. Trim the fat and gristle from the fillets. Cut into 15 cm (6 in) lengths.
2. For the stuffing, heat the oil in a frying pan and cook the onion for 2 minutes.
3. Add the rice and stir well for a further 2 minutes.
4. Pour in the stock or water with a pinch of salt. Cover and cook for 5 minutes.
5. Remove the lid and fork through the rice, then add the diced apple, sultanas, nuts, lemon rind and juice.
6. Mix through with a fork, cover and continue cooking for 5 minutes.
7. When all the stock has been absorbed the rice should be slightly undercooked.
8. Put the mixture into a bowl and allow to cool. Mix in most of the egg, leaving a little for glazing the pastry.
9. Put 2 - 3 lengths of fillets, slightly flattened, on a board. Cover with rice stuffing. Top with the remaining lengths of fillets and tie neatly into a cylinder with string.
10. Brush over with oil and wrap loosely in foil. Roast at 200°C (400°F) Gas 6 for 35 minutes. Allow to cool and retain any meat juices for use in the gravy.
11. Roll the thawed pastry into an even shape, about 25 cm (10 in) square. Put the cooled meat, with string removed, in the centre. Fold the pastry over the meat and damp the edges with cold water. Turn the pastry parcel over so that the fold is underneath. Fold the ends neatly, cutting a square out and placing flaps over like a parcel. Put on a baking sheet.
12. Roll out any scraps of pastry and cut out leaves. Alternatively, cut out decorative shapes with a cocktail cutter. Wet the shapes and arrange them on the croute. Make sure there are several slits to allow steam to escape.
13. Brush over with the remaining egg. Cook in the oven at 210°C (425°F) Gas 7 for a further 10 minutes.
14. For a gravy, scrape the meat juices into a saucepan. Add the flour, seasoning, white wine and stock. Whisk well and serve in a heated sauceboat when thickened.
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