Paupiettes De Porc French Stuffed Pork Fillet Parcels
A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In france you can buy these ready made in most supermarkets and butchers - but these are so easy to make, that i often make my own. You can also use turkey or veal escalopes - the sauce remains the same. Serve these little parcels with seasonal vegetables, gratin potatoes or rice and pasta.
Steps
Flatten the pork escalopes or pork steaks with the flat of a large knife.
Salt and pepper generously.
Mix the finely diced onion with the sausage meat and add the herbs - mixing well with your hands.
Season with black pepper.
Place a spoonful of the seasoned sausage meat on each pork escalope one-third of the way down the scallop.
Roll the escalope around the sausage meat , tucking the meat around the stuffing until well rolled.
Taking about two feet of string , place the bundle in the middle of the string , and tie.
Turn one-quarter turn and tie again.
Turn again and tie again.
When you have a neatly tied packet of pork and stuffing , clip off any excess string and proceed to tie up the rest of the pork escalopes.
Place pork parcels in a single layer in a hot , deep saut pan with olive oil.
Brown on all sides and remove from the pan.
Saut the chopped shallots in the oil left in the pan.
Stir until they start to colour , then add the flour and the tomato paste.
Continue.
Ingredients
pork escalopes, salt, pepper, pork sausage, onion, mixed herbs, olive oil, shallots, plain flour, sun-dried tomato paste, sweet white wine, fresh mushrooms, dried orange peel, bay leaf, parsley, thyme, sage leaf, string