Manual Miele H 5088 BM (page 67 of 88) (English)

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Pork Wellington

Serves approx. 4

2 pork fillets (each 300 g)

Salt, pepper and paprika

50 g butter

75 g streaky bacon,

diced

1 onion, diced

400 g sliced white mushrooms

4 tomatoes (tinned)

1 tbsp parsley, chopped

Approx. 450 g puff pastry (frozen)

To glaze:

1 egg yolk

4 tbsp milk

Method:

1. Season the pork with salt, pepper

and paprika. Fry in the butter to seal,

then remove from the pan.

2. Sauté the onions and bacon in the

same pan. Add the sliced mushrooms

and the chopped, drained tomatoes.

Simmer and season with salt, pepper

and paprika.

3. Roll the pastry out on a floured

surface, and make 2 rectangles 30 cm

x 20 cm. Place a piece of pork in the

middle of each one. Spoon the

mushroom mixture onto the meat. Wrap

the pastry around the meat to make a

parcel, pinching the edges to seal it.

Make leaf shapes out of the scraps of

pastry to decorate.

4. Place the parcels on a damp glass

tray, and glaze them with a mixture of

egg yolk and milk. Bake until golden.

5. Cut each parcel in half, then serve.

Use one of the following functions:

Automatic / Cook / Meat / Pork / Pork

fillet / In pastry

Duration: Approx. 30 minutes

or:

Fan plus

Temperature: 180–200 °C

Shelf level: 1

Duration: 30–35 minutes + pre-heating

If using the food probe, set the

temperature to 70 °C.

Meat recipes

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Others manual(s) of Miele H 5088 BM

Miele H 5088 BM User Manual - German - 76 pages

Miele H 5088 BM User Manual - Dutch - 76 pages

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Miele H 5088 BM Manual

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