Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Gammon, Cranberry and Chestnut Tart
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Good served hot or cold in a buffet, this flavoursome dish couldn’t be easier.
Prep time: 5 mins
Cook time: 20 mins
Serves: 4
Cooking Skill: Easy
Ingredients
225g
cooked gammon, cut into strips or chunks
1 x 500g
pack prepared chilled puff pastry
3 tablespoons
prepared cranberry sauce
50g
chestnuts, walnuts and/or pecan nuts, roughly chopped
Method
Step 1
Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
Step 2
Roll out puff pastry into a rectangle marked 20 x 30cm rectangle. Score a line in the pastry 2cm from the edge.
Step 3
Spread cranberry sauce over the pastry within the scored rectangle. Sprinkle with the gammon and nuts.
Step 4
Bake in oven for about 20 minutes until the pastry is well-risen and golden.
Step 5
Serve either hot or cold as a snack or as part of a buffet.
Method
Step 1
Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
Step 2
Roll out puff pastry into a rectangle marked 20 x 30cm rectangle. Score a line in the pastry 2cm from the edge.
Step 3
Spread cranberry sauce over the pastry within the scored rectangle. Sprinkle with the gammon and nuts.
Step 4
Bake in oven for about 20 minutes until the pastry is well-risen and golden.
Step 5
Serve either hot or cold as a snack or as part of a buffet.
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