Fillet pillows with tomatoes, basil and Parmesan crust

Ingredients for 2 servings:

• 1 tbsp pine nuts or almond slivers
• 1 garlic clove(s)
• 1 handful of basil
• 6 tomatoes, dried, preserved in oil
• 40 g Parmesan
• e.g. salt and pepper
• 1 roll from the day before
• 1 tsp tomato paste
• some olive oil
• 4 slice(s) pork medallions from the fillet
• 4 slices of puff pastry, rolled out into a square (6.5 x 6.5 cm each)
• 1 egg(s), beaten

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Small but nice, a welcome change for guests and singles alike.

For the crust, roast the pine nuts in a pan without fat, remove them, and roughly chop them. Chop the garlic clove, basil, and the well-drained tomatoes, then finely grate the Parmesan. Place the pine nuts, garlic, basil, tomatoes, and Parmesan in a small bowl. Finely tear the inside of the bread roll and add it along with the tomato paste, mixing everything together. While kneading, add enough oil to make the mixture smooth yet compact (it shouldn’t be runny!). Place the medallions (flatten them a little more if necessary) in the center of the puff pastry squares and spread the prepared mixture on top. Brush the edges of the pastry with the beaten egg and refrigerate everything for about 20 minutes. Bake in the center of an oven preheated to 220°C for about 10-15 minutes (depending on the thickness of the medallions). Serve with salad, buttered vegetables, or even rice. Tips: Also perfect for a (finger food) buffet. Place a slice of raw ham between the puff pastry and the medallion.