27 December 2012,01:13 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut the pork into 4 slices and fry on both sides for 1 minute in the hot oil.
  • Mix together the liver sausage, anchovy essence and salt and pepper to taste, then spread on each slice of pork and sprinkle with herbs.
  • Roll out the pastry thinly and cut into 4 portions. Wrap each pork slice neatly in dough, sealing the joins with a little beaten egg.
  • Use the trimmings to make decorative shapes and arrange on the parcels with egg. Chill for at least 1 hour.
  • Glaze the tops with the remaining egg and cook in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for 20 minutes.
  • Reduce the heat to moderate (160°C/325°F, Gas Mark 3) and cook for a further 15 minutes.
  • Serve with Oven-Cooked New Potatoes and Beans with Poulette Sauce. 


  • 500 grams pork fillet
  • 2 tablespoon oil
  • 50 grams liver sausage
  • Few drops of anchovy essence
  • Salt and freshly ground pepper
  • 4 teaspoons chopped fresh mixed herbs (chives, parsley, and thyme)
  • 500 gram frozen puff pastry, thawed
  • 2 eggs, beaten

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