Pork Tenderloin Pastry Pie, Portobello Mushrooms with Apple

Hefty, pastry, pork, mushrooms, flavour. Bo!

Ingredients:

Flour 180g

Butter 100g

Water

Pork loin

Rosemary

Thyme

Portobello mushrooms

Apple

Brandy

Stock

Cream/Creme fraiche

Cabbage

Method:

Mix the flour in with the butter until it is fine. Add water a little at a time. Make a nice ball of dough. Refrigerate.

Marinate the pork loin with rosemary and thyme. Add plenty of salt and pepper before frying butter for a few minutes on each side.

Brush the pastry with a beaten egg. Put the loin in the pastry. Wrap the pastry around it. Put in the oven at about 180 for 45 minutes.

Slice the portobellos. Fry in butter with plenty of pepper. Add the apple (cubed). Add some brandy until alcohol burns off. Add stock (I used mushroom jus from the rehydrated portobellos). Add some cream.

Steam a few cabbage leaves for a few minutes. Eat!