Description
There are many versions about the origin of the meat Wellington. Some say it is French dish. One of the British chefs borrowed the idea from the French and changed the name in honour of the famous Duke of Wellington, calling this dish Wellington. The recipe comes from the collection of the magazines "Quick and tasty". In any case, whatever the origin of the recipe, the meat turns out very juicy and tender under a crispy puff pastry.
Ingredients
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Puff pastry
375 g
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Pork
450 g
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Pepper
200 g
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Pate
115 g
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Mayonnaise
3 Tbsp
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Parsley
25 g
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Chicken egg
1 piece
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Salt
1 tsp
Cooking
Prepare the products.
Preheat the oven to 220 degrees. Bell pepper cut into 4 pieces and bake until soft in the oven or on the grill in the microwave.
Pork tenderloin salt and pepper to taste and marinate in mayonnaise "Maheev".
Roll out the dough and trim the edges. Spread the pate on it, retreating from the edges on 2 see Put the top half of the finely chopped parsley and roasted peppers.
Add salt, pepper, put the fillets, and then the remaining parsley and peppers.
Brush the pastry edges with water. Wrap the dough up on the long side and pinch edges. Place seam side down and wrap the edges of the short sides. Put on a baking sheet. With a sharp knife cut the dough across the surface so that the pattern (not cutting through). Bake 10 minutes, then reduce the heat to 180 degrees and cook for another 45-60 minutes. Prick with skewer the meat: the juice should be transparent. Serve hot or warm with lettuce.
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