Pork fillet in puff pastry

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 1 pack of puff pastry, frozen
• Salt
• pepper
• Worcestershire sauce
• 1 can/n mushrooms, small 1a
• 1 cup of cream
• 1 small onion(s)
• 1 bunch of parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Trim the meat and remove any visible fat, season with a few drops of Worcestershire sauce, salt, and pepper, and sear vigorously in a hot pan. Then set aside. Gently press down the thawed puff pastry. Cut the fillet into finger-length pieces (approx. 7 cm) and wrap each in a slice of puff pastry (like a present), pressing down firmly. Cut a lattice on top with a knife (this looks very decorative). Place the finished “parcels” on a baking sheet lined with baking paper and bake at 200 degrees Celsius (400 degrees Fahrenheit) until the pastry has risen and is a nice color. During the baking time, sauté a finely chopped onion and the drained mushrooms, pour in the cream, season with salt and pepper, and reduce to a simmer. Chop the parsley. Remove the finished puff pastry parcels, cut each one diagonally in half, arrange on a plate with the sauce, and sprinkle with parsley. Serve with duchess potatoes!