Loin Roast in Puff Pastry

For the lung roast in puff pastry Season lung roast with salt and pepper. Heat a small amount of lard in a frying pan, brown meat well all around.

Cut mushrooms into slices. Roll out puff pastry, cover with smoked meat, put sliced mushrooms on top. Sprinkle some chopped parsley on top, put the sautéed lung roast on top and roll it up like a strudel. Close the ends well, pierce a few times with a fork. Bake in the oven at 180 degrees for about 1 hour.

For the pepper sauce: sweat finely chopped onion in the drippings of the meat pan. Extinguish with brandy, pour in soup and bring to a boil. Stir the cream with the cornflour and thicken the sauce with it. Finally, add the peppercorns.

For the vegetable rice: bring water, long grain rice, butter, soup powder and a little salt to a boil. Add the peas and carrots and cook until tender.

Slice the lung roast in puff pastry and serve with the sauce and vegetable rice.

Our chef Aaron tells you how to properly sear meat in this video.

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