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Pork Paupiettes

Cooking Time: >1 hr
Dish Type: Pie & Pastry
Occasion: Entertaining
Special Diets: None
Cuisine: European
Celebrity:Manu Feildel
Blogger: No

4 thin pork escalopes from the topside (about 140g each)
2 tbsp olive oil
Sausage & Mushroom Stuffing
50g crustless stale white bread, torn
125ml milk
500g sausage mince or 4 good-quality thick pork sausages, skins removed
2 cloves garlic, finely chopped
100 g button mushrooms, trimmed and finely chopped
6 tablespoons finely chopped flat-leaf parsley freshly ground black pepper

Mushroom Sauce
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
100 g button mushrooms, trimmed and thinly sliced
2 tablespoons brandy
1 tbsp plain flour
250 ml dry white wine
1 teaspoon finely chopped thyme
1 bay leaf
500ml chicken stock
Sea salt and freshly ground black pepper

  1. To prepare the stuffing, place the bread in a small bowl, then cover with the milk. Leave to stand for 10 minutes. Meanwhile, place the sausage meat, garlic, mushrooms and parsley in a bowl and season with pepper, then mix until well combined. Squeeze the excess milk from the bread, then add the squeezed bread to the mince mixture and mix well. Set aside.
  2. Lay the pork escallops on a chopping board with the short sides facing you, then divide the sausage stuffing into quarters and spread one-quarter on each escalope, leaving a 2 cm border at the top edge. Roll each escalope to enclose the stuffing and form a log-shape, then tie with kitchen string to secure the stuffing. Reserve.
  3. Heat the olive oil in a large enamelled cast-iron casserole over high heat. Add the pork rolls and sear, turning for 6 minutes or until golden brown all over. Transfer to a plate and set aside.
  4. For the mushroom sauce, reduce the heat to medium, then add the olive oil to the pan used for searing the pork rolls. Add the onion and carrot and stir, scraping the base of the casserole to remove any caught-on bits. Add the mushrooms and cook for 2 minutes. Stir in the brandy, then remove the pan from the heat and carefully use a long match to light the brandy and burn off the alcohol. Return the pan to medium heat, then sprinkle in the flour, stir well and pour in the wine. Add the thyme, bay leaf and pork rolls and stir, then pour in the stock and bring to a simmer. Cover with the lid and reduce the heat to low, then cook for 30 minutes or until the pork rolls are cooked through.
  5. Remove the pork rolls, then carefully cut off and discard the string. Season the sauce to taste with salt and pepper.
  6. Divide the pork rolls and serve with potato puree among 4 plates and spoon some of the mushroom sauce over. Scatter with parsley, then season to taste and serve.

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