• 600 GRAM PORK FILLET
• 250 GRAM PUFF PASTRY
• 300 GRAM SPINACH
• 1 ONION, chopped
• 2 CLOVES GARLIC, mashed
• 1 EGG

• 600 GRAM MINCED BEEF
• SALT AND FRESH MILLED PEPPER
• 2 TBSP TOMATO KETCHUP
• 1 ONION, chopped
• 1 TSP NUTMEG
• 1 CLOVE GARLIC, mashed
• 1 TBSP PARSLEY, chopped

Fry the pork on all sides for 5 minutes. Put salt and fresh milled pepper on it. Fry the onions and the garlic, add the spinach and stir fry for 5 minutes. Roll out the puff pastry to a rectangle, big enough to fit around the pork. Distribute the spinach over it and put the pork fillet in the middle. Mix the egg with 2 tablespoons water, fold the dough over the pork and glue the sides with the egg mixture. Brush the rest of the egg over the top. Bake 45 minutes at 180 degrees Celsius.

Try also beef in puff pastry (beef Wellington).

Mix all ingredients, form 6 big balls and flatten them with your hand into hamburger forms. Put under the grill, 6 minutes each side, or fry in a grill pan. Serve with white buns, some leaves of lettuce, tomato ketchup, MAYONNAISE and fried onion rings.