Paupiettes De Porc French Stuffed Pork Fillet Parcels Recipes

Steps:

• Flatten the pork escalopes or pork steaks with the flat of a large knife. Salt and pepper generously.
• Mix the finely diced onion with the sausage meat and add the herbs - mixing well with your hands. Season with black pepper.
• Place a spoonful of the seasoned sausage meat on each pork escalope one-third of the way down the scallop. Roll the escalope around the sausage meat, tucking the meat around the stuffing until well rolled. Taking about two feet of string, place the bundle in the middle of the string, and tie; turn one-quarter turn and tie again; turn again and tie again. When you have a neatly tied packet of pork and stuffing, clip off any excess string and proceed to tie up the rest of the pork escalopes.
• Place pork parcels in a single layer in a hot, deep sauté pan with olive oil. Brown on all sides and remove from the pan.
• Sauté the chopped shallots in the oil left in the pan. Stir until they start to colour, then add the flour and the tomato paste. Continue to cook and stir until the mixture starts to colour then add nearly the whole bottle of wine, reserving a glass for yourself if you wish!
• Place the pork paupiettes back in the pan with the bouquet garni and the sauce, cover, and simmer slowly for forty-five to sixty minutes.
• Add the sliced mushrooms and orange zest to the sauce and cook uncovered for another fifteen minutes. Serve 2 paupiettes per person with plenty of sauce and with a selection of seasonal vegetables, gratin potatoes, rice or pasta.
• To freeze: Place them in a plastic container with greaseproof paper in between them, or in a ziplock bag. Freeze for up to 3 months.
• To defrost: Take the paupiettes out the night before you need to cook them and defrost in the fridge. Cook them as before when they have fully defrosted.

Steps:

• First make the stuffing by mixing all the stuffing ingredients together in a bowl. Next using a rolling pin beat the meat to flatten the pork fillet then cut in half. Next lay a large piece of cling film on a chopping board and line up the streaky bacon to the length of the pork fillet. Then lay the pork on the bacon and put the stuffing on top. Lay the other half of the pork fillet on top, with the skinnier end on top of the thicker end of the other piece. Then carefully roll in the cling film into a neat package. Leave to set in the fridge until you need to cook (can be made the day before)
• Heat the oven to 180C for a fan oven. Unwrap the pork and place on a baking tray, roast in the oven for approx 40-45 mins.
• Once cooked remove the pork from the tray, set aside to rest and cover in foil. Add 200ml of water to the baking tray and bring to the boil and lift all the sticky bits from the bottom of the tray. Strain the liquid into a small saucepan, add any juices from the rested meat along with the ginger wine and cream, simmer. Mix the cornflour with a little water, add to the sauce and simmer for a couple of minutes until thickened, add salt and pepper to taste.
• Calve the pork into slices, serve with any leftover stuffing and sausage and enjoy :)

Steps:

• Heat oven to 375°F.
• Warm the left over meat with barbecue sauce, vinegar, garlic,and onions cooking over the stove until the sauce reduces.
• Once reduced, stir in the cheese.
• Unroll dough and make Unroll dough and separate into 4 rectangles, then cut those rectangles into 8 squares making sure to seal the perforations in the dough.
• Place about 2 rounded tablespoons ground beef mixture on center of each square. Fold dough over filling, bringing the pointed edges to the center.
• Place on ungreased cookie sheet.
• Bake about 15 minutes or until golden brown.
• Remove from cookie sheet and serve immediately.

Steps:

• Preheat the oven to 350°F Take a large piece of foil, fold in half and place on a baking sheet.
• Place the seasoned flour on a plate and use to coat the pork chops.
• Heat the oil in a frying pan and quickly sear on both sides until golden brown, then place side by side inside the folded foil. Season to taste.
• Melt the butter in the pan, stir in the onion and mushrooms and saute for a few minutes until tender. Season to taste and spoon on top of the chops. Mix the cream with the mustard in a small bowl and drizzle over each chop.
• seal the edges of the foil together with a double fold, making sure there will be plenty of room for expansion.
• Bake for 45-50 minutes or until the parcel has puffed up.
• Open at the table for maximum effect and serve, spooning over all the delicious juices.

Steps:

• Preheat oven 190°.
• Rip up 4 pieces of silver foil.
• Put a bit of butter on each and rub around in a circle.
• Place potato slices of the bottom of the foil.
• Place the thin sliced onions on top.
• Now place the pork on top on that.
• Add salt and pepper.
• Place a layer of mushrooms.
• Place on top one more layer of potatoes.
• Put a couple of drops of lemon on top.
• Bring the edges of foil together and twist shut.
• Bake 1 to 1 1/2 hours.