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fillet of pork in filo |
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| Ingredients -
Serves 1 |
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Method |
4 sheets filo pastry
500g pork fillet per person
Sausage
1 tbsp Dijon mustard
1 fresh Maltese gjebna
50g toasted pinenuts
100g fresh breadcrumbs
50ml Grappolini Paneolio Extra virgin olive oil
100ml beef gravy
1 glass red wine |
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With
a sharp pointed knife make an incision lengthways in the fillet.
In a large bowl mix together the sausage, gbejna, pinenuts
and breadcrumbs and use to stuff the fillet. Secure the fillet
with kitchen thread or toothpicks. Seal the meat in a pan
and finish it in the oven for about 25 minutes at 220C.Meanwhile,
bring the wine to the boil and reduce the heat.
Add the beef gravy, bring to the boil again and allow it
reduce until you get a beautiful glossy sauce.
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When the
meat is ready, leave to cool and spread over the Dijon mustard.
Roll the meat in a first sheet of filo, brush the second with
extra virgin olive oil and repeat. Continue doing so until you
have finished all the sheets. Put in the oven again and bake
until the filo is cooked and serve cut on the slant with the
gravy on the side. |
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Rosemary risotto is a good
accompaniment to this dish. |
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