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Veal fillet in pastry
30 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 831
  • Fat about 55g
  • Carbohydrates about 36g
  • Protein about 47g
This is needed
This is needed for 4 people
Fillet
  • 1 tbsp olive oil
  • 1 veal fillets (approx. 600 g)
  • 0.75 tsp salt
Filling
  • 1 tbsp olive oil
  • 150 g cream cheese (e.g. pepper)
  • a little nutmeg
  • 2 leek, halved, thinly sliced (yields approx. 300 g)
  • 0.25 tsp salt
Dough
  • 1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
  • 1 fresh egg white, beaten
  • 100 g dry-cured country bacon
To glaze
  • 2 tsp water
  • 1 fresh egg yolks
  • 1 pinch salt
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And that's how it's done
And that's how it's done
Fillet
Heat the oil in a non-stick frying pan. Salt the meat, brown the meat all over for approx. 4 mins. over a medium heat, remove and leave to cool.
Filling
Heat the oil in the same pan. Add the leek, sauté for approx. 7 mins., drain if necessary. Stir in the cream cheese, season, leave to cool.
Dough
Roll out the dough on a baking tray, cut three strips (each approx. 1 cm wide) from one of the narrow ends and chill. These strips will be used for decoration. Place the bacon in the centre of the dough. Spread 3/4 of the filling on top of the bacon. Place the fillet on top, spread the remainder of the filling all the way around. Brush the edges of the dough with egg white, fold loosely over the fillet, press down firmly. Plait the reserved strips of dough into a braid, brush with egg white and place on the joining seam. Cover the fillet and leave to chill for approx. 1 hr.
To glaze
Whisk together the egg yolk, water and salt. Brush the dough with the egg wash, prick several times with a fork. Insert the meat thermometer into the thickest part.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 220 °C until the core temperature has reached approx. 55°C. Remove the meat and leave to rest for approx. 10 mins. before carving.