for 4 person

Medallions

1 tbsp	olive oil
1	pork fillet (approx. 450 g), cut into 4 equal medallions
1 tsp	salt
a little	pepper

Filling

150 g	veal sausage meat
½ tsp	lemon juice
2 tbsp	unsalted, shelled pistachios, finely chopped
3 tbsp	flat-leaf parsley, finely chopped
a little	pepper

To assemble and bake

1 parcel	strudel pastry (approx. 120 g)
3 tbsp	olive oil
8 slice	bacon

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.

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