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Pork and Onion Puffs
Used with permission from the new cookbook
Pastry Savory and Sweet by Michel Roux
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Pork and Onion Puffs. Serves 4
1 lb 7 oz classic puff pastry
1 lb 2 oz pork shoulder, boned
3 1/4 oz shallots, finely chopped
Scant 1 cup white wine preferably Riesling
2 tbsp peanut oil
1 oz parsley, snipped
1/3 cup dried bread crumbs
2 hard cooked medium eggs chopped
salt and freshly ground pepper
Eggwash (1 medium egg yolk mixed with 1 tbps milk)
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Instructions
- Filling
- To make the filling, cut the pork into strips, 1/2 inch wide and 1 1/2 inches long.
- Combine the pork, shallots, white wine. and oil in a bowl. Mix well. cover with plastic wrap.
- Pie
- To assemble, mix the parsley, bread crumbs, and eggs into the pork filling and season with salt and pepper.
- On a lightly floured counter, roll out 4 1/2 oz of the dough to a 7 x 4 1/2 inch rectangle.
- Spoon one quarter of the filling into the middle of the dough, in a 4- inch long band.
- Brush the edges of the dough with eggwash.
- Fold one side of the dough over the filling and brush this wish eggwash, then fold over the other side of the tough.
- Roll out the 2 ends of the dough and cut off the excess, leaving a 1/1/4 inch flap at each end.
- Brush these with eggwash and fold over the filling, pulling them lightly. Invert the package onto a baking sheet.
- Roll out 1 1/2 of the dough to a rectangle the same size as the package.
- Neaten the edges with a chef's knife.
- Brush the top of the package with eggwash and lift the dough rectangle onto it, using a spatula.
- Make another 3 packages in the same way and chill for 30 minutes.
- Preheat the oven to 350 F. Brush the tops of the packages with eggwash.
- Using a knife tip, mark rays at an angle from the middle, then cut a small hole in the center with a sharp knife.
- Bake the package for 20 minutes.
- Lower the oven setting to 340 F and cook for another 10 minutes.
- Lift the puffs onto a wire rack with a spatula.
- Serve the puffs hot, with braised cabbage or a leafy salad if you prefer.
I like to serve these rustic little pies with red cabbage braised with some chopped apple, and sprinkled with walnuts and grapes to serve.
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