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Pork medallions in strudel pastry
40 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 558
  • Fat about 37g
  • Carbohydrates about 19g
  • Protein about 36g
This is needed
This is needed for 4 people
Medallions
  • 1 pork fillets (approx. 450 g), cut into 4 equal medallions
  • 1 tsp salt
  • 1 tbsp olive oil
  • a little pepper
Filling
  • 150 g veal sausage meat
  • 0.5 tsp lemon juice
  • 2 tbsp unsalted, shelled pistachios, finely chopped
  • a little pepper
  • 3 tbsp flat-leaf parsley, finely chopped
To assemble and bake
  • 3 tbsp olive oil
  • 8 slices bacon
  • 1 parcel strudel pastry (approx. 120 g)
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And that's how it's done
And that's how it's done
Medallions
Heat the oil in a frying pan and fry the medallions for approx. 1 1/2 mins. on each side, remove, season.
Filling
Mix the sausage meat, lemon juice, pistachios and parsley, season.
To assemble and bake
Carefully unfold the pastry sheets, brush each sheet of pastry with a little oil, stack the sheets on top of each other, cut into four equal-sized pieces. Place two slices of bacon crosswise in the centre of each piece of pastry, place one medallion on top of each and cover with the filling. Pull the corners of the pastry upwards and press together. Brush each parcel with a little oil. Bake for approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove, leave to rest for approx. 5 mins., brush with the remaining oil.