Ham cheese chausson
Pork with blueberry sauce
- 300 GRAM PUFF PASTRY
- 200 GRAM HAM, sliced
- 200 GRAM GRUYERE, sliced
- 1/4 CUP CREAM
- 1 TSP OREGANO
- 1 EGG YOLK
- 500 GRAM PORK FILLET, sliced
- 100 GRAM BLUEBERRIES (may be frozen)
- 1 DECILITER PORT WINE
- 2 TBSP VINEGAR
- 1 ONION, chopped
- 50 GRAM BUTTER
- 2 TBSP CREAM
- 1 TSP CORN STARCH
Roll out the pastry to a large circle. Distribute the ham over half of the circle, put the cheese on top op it, spoon the cream over the cheese and finish with sprinkling the oregano. Fold the other half of the dough over the cheese and ham. Press the sides with a fork to close well. Brush the top with egg yolk. Bake 30 minutes at 190 degrees Celsius.
Fry the pork fillet 10 minutes on both sides in the butter. Fry the onion 5 minutes, add the port wine, the blueberries and the cream. Dissolve the corn starch in the vinegar and add, heat until the sauce thickens. Take the pork fillet out of the pan, keep warm, pour the sauce into the meat pan and stir well Pour the sauce over the meat.
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