Ingredients
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2½ oz (75 g) mature Cheddar Cheese
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1¾ oz (50 g) fresh white Breadcrumbs
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2 tbsp freshly chopped Parsley
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1 tsp freshly chopped Thyme
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1 Egg
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Salt
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freshly ground Black Pepper
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dash of Tabasco
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2 x 12 oz (350 g Pork
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8 slices Parma Ham
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a little all-purpose Flour
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1 sheet ready-rolled Puff Pastry
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1 Egg
Directions
As a team, we like to go to the pub occasionally, to chat and have a moment off from cooking. One evening we had a recipe similar to this delicious and beautifully presented. Serve with spinach.
Steps
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1
Done
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Put the cheese, breadcrumbs, herbs, and egg into a small bowl. Season with salt and freshly ground black pepper, add the Tabasco, and mix well. |
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2
Done
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Slice each pork filet in half horizontally, then cover with plastic wrap and bash with a rolling pin until they are slightly thinner. Spread the cheese mixture on top of the halved filets, then put the filet halves together again, with the cheese mixture in the middle. |
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3
Done
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Arrange four slices of the ham side by side on a board. With the edges overlapping slightly, they should be about as wide as one of the pork filets. Sit a filet across the ham at one end and roll it up so the pork is encased in the ham. Do the same with the other filet(s). |
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4
Done
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On a lightly floured work surface, roll the pastry out into a 13 x 16 in (33 x 40 cm) rectangle |
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5
Done
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Preheat the oven to 425˚F (220˚C). Bake the parcels for 25–30 minutes (45 minutes for 12) or until golden and crisp. Allow to rest for 5–10 minutes before carving. Meanwhile, make the apple gravy. |
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6
Done
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Slice each en croûte in three, then slice each piece in half diagonally and stand them on a dinner plate. Serve hot with the apple gravy. Serve any extra gravy separately. |
