|2 tbsp||olive oil|
|6||shallots — or 1 onion, chopped|
|2||garlic cloves — finely chopped|
|250 g||button mushrooms — sliced|
|600 g||pork steaks — cubed|
|3 tbsp||flour — for coating the pork|
|2 tsp||mustard powder|
|3 tsp||fresh sage — finely chopped|
|2 cup||vegetable stock|
|2 rolls||ready-made puff pastry|
|1||egg — beaten for brushing pastry|
Preheat the oven to 180°C
Heat the oil in a saucepan on moderate heat and gently saute the onion, garlic and mushrooms
Mix the mustard powder and flour, and use the mix to coat your pork cubes
Add the pork cubes to the pan and saute until golden brown
Add the fresh sage, sherry, and vegetable stock and cook for 20 minutes on moderate heat
Meanwhile, roll out the pastry on a cool surface and use a rolling pin to smooth the dough evenly.
Divide the pork filling in half and place each halved amount in the middle of each prepared pastry
Close the pastry around the filling and pinch the sides together to contain the filling.
Place the filled pastry rolls onto a baking tray, brush with the beaten egg, and bake for 20 mins or
until golden brown.
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