Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Mini Pork And Pear Pies With Parsley
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Pork pies with a difference! Perfect to enjoy hot with a side of salad or cold in your packed lunch.
Prep time: 10 mins
Cook time: 25 mins
Serves: 3
Cooking Skill: Not Too Tricky
Ingredients
225g
lean pork mince
225g
fresh premium ‘Butchers’ style spicy pork sausages sausage meat removed
2 tablespoons
freshly chopped parsley
Seasoning
2
pears, thickly sliced lengthways
1 x 500g
pack prepared chilled shortcrust pastry
Egg
and milk beaten together, for glaze
Method
Step 1
Preheat oven to 180°C, 160°C Fan, Gas Mark 4-5.
Step 2
Place the sausage meat in a bowl – discard skins. Add the mince, parsley and seasoning.
Step 3
Cut six 12cm squares of non-stick baking paper. Roll out pastry and cut into 6 squares slightly smaller than the paper.
Step 4
Take the paper and pastry together and place into the muffin tin (paper against the tin) – press down slightly to roughly line the tin. Leave pastry and paper overlapping at top.
Step 5
Place a slice of pear upright in the pastry case and place a spoonful of the meat mixture either side of the pear to fill the case.
Step 6
Roughly fold pastry over at top and bake in oven for 20–25 minutes until pastry is golden brown.
Step 7
Serve with an autumn salad of mixed leaves, chicory, extra pear slices and dressing of your choice.
Method
Step 1
Preheat oven to 180°C, 160°C Fan, Gas Mark 4-5.
Step 2
Place the sausage meat in a bowl – discard skins. Add the mince, parsley and seasoning.
Step 3
Cut six 12cm squares of non-stick baking paper. Roll out pastry and cut into 6 squares slightly smaller than the paper.
Step 4
Take the paper and pastry together and place into the muffin tin (paper against the tin) – press down slightly to roughly line the tin. Leave pastry and paper overlapping at top.
Step 5
Place a slice of pear upright in the pastry case and place a spoonful of the meat mixture either side of the pear to fill the case.
Step 6
Roughly fold pastry over at top and bake in oven for 20–25 minutes until pastry is golden brown.
Step 7
Serve with an autumn salad of mixed leaves, chicory, extra pear slices and dressing of your choice.
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