Fillet of Pork en Croute


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  • 1 large pork fillet (approx. 500g)
  • about 8 slices of Jamon Serrano,
  • 1 medium onion, finely chopped
  • 2 cloves garlic
  • 200g mixed mushrooms, finely chopped
  • 1 tablespoon thyme
  • 3 tbsp approx. Philadelphia cheese
  • salt & pepper to taste
  • 1 pack ready rolled puff pastry
  • 1 beaten egg


1, Pan fry the pork for approx. 10 minutes on each side so that it is almost cooked. . Set aside to cool.

2, Sauté the onion, garlic, thyme and mushrooms for about 10 minutes then cool. Stir in the cheese and season. It’s important to cool the ingredients before they come into contact with the pastry, or it won’t roll up properly.

3, Lay out the pastry and trim to fit the length of the pork fillet, lay jamon serrano slices all along the rectangular shaped pasty then spread evenly with the mushroom mixture. Place the fillet at one end and carefully roll it up.
Place on a baking tray with the seam side facing downwards.

4, Gently slash through the pastry in places (to allow steam to escape), brush over with beaten egg and bake in the oven at gas 5/190°C for around 35 mins, until the pastry is golden brown

5, For the sauce…. fry half an onion, 2 garlic cloves and then add about 100 grams mushrooms and half glass of white wine. Add half a pint of water. Simmer until mashy then when cool blend and if runny add a bit of cornflour to it.

Recipe by Ana Maria Morro

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Muriel Taylor

That must stated out of this world,

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