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Pork Steak in Puff Pastry stuffed with Bacon and Mushrooms

1 large Pork Steak
8 oz. Streaky Rashers
8 oz. Mushrooms
1 med. Onion
4 oz. Butter
6 oz. Breadcrumbs
12 oz. Puff Pastry
Some beaten Egg to glaze
2 oz flour
Half Pint stock or water.

Chop the rashers in little dice and fry in a little of the butter until crisp.
Chop the onion finely and add to the pan with the rashers.
Reduce the heat and continue frying until the onions are soft.
Slice the mushrooms and add these to the pan.
Fry with the bacon and onions until they yield their juices.
Continue frying until all the mushroom juices are absorbed and they have browned gently.
Using a slotted spoon remove half of this mixture from the pan and put to one side.
Stir the flour into the remaining mixture in the pan and then add the water or stock to make the sauce.
Season and simmer for a few minutes.
This is now ready to be reheated and served.
Melt the remaining butter and add it and the breadcrumbs to the reserved mushroom mixture to make the stuffing.
Trim any fat or skin from the pork steak and slit it along the length but not all the way through.
Flatten this out with a rolling pin and put the stuffing along the length, pull it roughly together so it resembles a large sausage.
Wrap this tightly in tin foil and bake in a moderate oven Gas 5/190C/275F, for 45 mts until cooked through.
Let it cool (this can all be done the day before to this point).
Roll out the pastry into a large rectangle and wrap the pork steak in this sealing the edges with the egg wash.
Paint all over with the egg and cook in a hot oven Gas 6/200C/400F for about 15 to 20 mts until the pastry is golden.
Slice at the table and serve with the reheated sauce.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef