Paupiettes De Porc (Stuffed Pork Fillet Parcels) is a traditional French recipe for a classic pork meat parcel stuffed with sausage meat and onion, along with a few ways of cooking. The full recipe is presented here and I hope you enjoy this classic French version of: Stuffed Pork Fillet Parcels (Paupiettes De Porc).
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Paupiettes De Porc, or French Stuffed Pork Fillet Parcels, are a delightful and elegant dinner party dish that can be easily prepared and frozen for later use. This recipe is a classic French dish that originated in the countryside, where it was often served at special occasions. With its rich flavours, tender pork, and flaky pastry, Paupiettes De Porc is sure to impress your family and friends.
Ingredients:
8 pork escalopes or thin pork steaks
400g good quality pork sausage
1/2 onion, finely diced
kitchen twine for binding
For Cooking:
2 shallots, peeled and finely diced
2 tbsp plain flour
2 tbsp sun-dried tomato paste
750ml medium sweet white wine
500g fresh mushrooms, cleaned and thinly sliced
1 tbsp dried orange peel or 1 teaspoon grated fresh orange zest
2 bay leaves
2 sprigs of parsley
2 sprigs of thyme
4 sage leaves
olive oil, for frying
Method:
Flatten the pork escalopes or pork steaks with the flat of a large knife. Season generously on both sides with salt and pepper.
In a bowl, mix the finely diced onion with the sausage meat and add the herbs. Season with black pepper.
To Assemble the Paupiettes: Place a spoonful of the seasoned sausage meat on each pork escalope one-third of the way down the scallop. Roll the escalope around the sausage meat, tucking the meat around the stuffing until well rolled.
Taking about 60cm of string butcher's twine, place the bundle in the middle of the string, and tie; turn one-quarter turn and tie again; turn again and tie again. When you have a neatly tied parcel of pork and stuffing, clip off any excess string and proceed to tie up the remaining pork escalopes.
To cook you can pan fry to colour and then simply roast or you can simmer in a simple stock, as described below.
Arrange pork parcels in a single layer in a hot, deep frying pan with olive oil. Brown on all sides and remove from the pan.
Fry the chopped shallots in the oil left in the pan. Stir until they start to colour, then add the flour and the tomato paste. Continue to cook and stir until the mixture starts to colour then add nearly the whole bottle of wine.
Return the pork paupiettes to the pan with the bouquet garni and the sauce, cover, and simmer slowly for 45 to 60 minutes.
Add the sliced mushrooms and orange zest to the sauce and cook, uncovered, for another 15 minutes.
Serve two paupiettes per person with plenty of sauce and with a selection of seasonal vegetables, gratin potatoes, rice or pasta.
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