La mejor receta de
- A pan/skillet.
- An oven.
- Vegetable mincer.
- A chopping board.
- 1 oven tray.
- Vegetable paper.
- Kitchen paper.
- A brush.
|1 pork sirloin.|
|2 garlic cloves.|
|1 big onion.|
|100 g. of mushrooms.|
|5 slices of ham (dried ham).|
|1 sheet of puff pastry.|
|2 tablespoons of mustard (Dijon).|
|Salt and pepper.|
First, peel and mince the garlic and onion and cook them in a pan with a tablepoon of olive oil at mediumlow temperature for 10 – 15 minutes.
Then, wash and mince the mushrooms/shiitake and add them to the pan. Stir fry until they lose all the water.
Next, set aside the scrambled and in the same pan seal the sirloin at high temperature previously seasoned with salt and pepper.
Then, put the sirloin on a folded sheet of kitchen paper and let it chill and dry a bit.
Next, extend the puff pastry over the vegetable paper and place the ham slices over it covering the same length of the sirloin.
Then, put the sirloin over the ham slices, brush it with mustard and spread the scrambled from before over it.
Then, roll the ham and puff pastry covering the full sirloin and seal it.
Finally, paint it with eggwash and bake it for 15 – 20 minutes at 200ºC until the surface is browned.
PLEASE MAKE AN EFFORT TO KEEP MATERIALS AND WORKING AREAS TIDY AND LEAVE EVERYTHING CLEAN