Ingredients

• 150gm trimmed, cleaned pork fillet
• 60gm butter
• 1 sheet of thin puff pastry
• 6 Button mushrooms (med) approx.
• 1 dash of white wine
• 1 teaspoon Dijon Mustard
• 1 Slice of smoked leg ham
• Some salt flakes
• 1 egg yolk

Steps

• Step 1

  Melt half butter the butter in a skillet.

• Step 2

  Add the pork fillet and nicely seal & brown it all around on med heat.

• Step 3

  Remove from heat and cool down, then refrigerate.

• Step 4

  Chop mushrooms.

• Step 5

  Melt remainder of butter in skillet and caramelise the mushrooms. (let mushrooms cool).

• Step 6

  Deglaze with a little white wine. Reduce all moisture has evaporated.

• Step 7

  With pastry brush, brush some Dijon mustard on around the whole fillet.

• Step 8

  Top with the cooled down mushrooms.

• Step 9

  Place slice of ham on board or plastic sheet and wrap the whole pork fillet around the ham.

• Step 10

  Place wrapped ham on sheet of pastry, roll and trim the excess. Pinch the ends making sure they are well sealed.

• Step 11

  Separate and egg and use the egg yolk as egg wash. Brush egg-wash on top for glossy finish.

• Step 12

  Lightly score the pastry with knife and sprinkle salt flakes.

• Step 13

  Bake in oven for 20 minutes at 180 Celsius.

Little Tips

These can be made the day before, refrigerate then simply bake and serve.