Description
Ingredients for 10 serves:
- 2000g cooked ham
- 200g onions
- 200g leek
- 200g carrots
- 200g celery
- q.s. thyme, bay leaves, parsley
- 500g mushrooms
- 50g shallots
- 1pc egg
- 200ml Madeira sauce
- 1000ml brown stock
- q.s. salt, ground pepper
- 700g puff pastry
Directions:
- cook pork collar in unsalted water with the garnished bouquet during 2 ½ hours
- prepare puff pastry
- wash and clean vegetables
- cut vegetables into julienne and sauté in butter
- prepare a duxelles
- roll out puff pastry
- drain and cut collar into 0,5cm slices
- arrange slices on the julienne and on the rolled out puff pastry
- cover with duxelles
- cover with pastry
- garnish and brown with beaten egg
- heat the oven to 160˚C and cook for approximately 40 minutes
- arrange and serve next to a Madeira sauce
Source:
