Pork en Croute with Spicy Cabbage Stuffing

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When out doing a spot of last minute Christmas shopping with Mr Birdie we found Rachel Allen’s ‘Bake’ for a bargainous £3! I spent a lot of the Christmas holidays perusing the recipes. One of the recipes I spotted was this pork en croute recipe which I thought sounded interesting. When food shopping just before the New Year I spotted some pork fillet which was reasonably priced so snapped it up. This weekend I decided to try it out.

It is the first time I have tried anything savoury pastry based and this ambitious! I have to say I thought there was a point during the making of it that I thought it would all end up going horribly wrong but I was pleasantly surprised. As you can see from the photo above I did have a few cracks and sadly a ‘soggy bottom’ but for a first attempt I was pretty pleased. I used the flaky pastry recipe from Ruth Clemens ‘The Pink Whisk’ blog which you can find here. I found it was just the right amount of pastry with enough left over to decorate it. I served it as a Sunday roast accompanied by roast potatoes, roast carrots and parsnips and Brussels sprouts. The bonus of this recipe is that it can be prepared beforehand and can stay in the fridge for up to 24 hours or in the freezer for up to 3 months.

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