Jam, I used a quince but a red fruit jam would also be nice
A little pate
A ready made pastry
1 egg for egg wash
I started cooking the pork fillet but then had a change of mind to how I was going to cook it.
So I cut the fillets length ways
And got a jar of home made Quince jam out of the larder.
Cut a pastry in half and spread with pate (don’t get any on the edges)
Place half a fillet on top, spread with jam and put the other half on top.
Egg wash the edges of the pastry and wrap the pastry round the fillet.
I left mine on the paper, less chance of the pastry sticking to the dish, roll it over so you have the “tidy” side up. Egg wash the pastry.
Bake at 200c till golden brown, 15-20 mins.