You can fry puff pastry

Recipe fillet in puff pastry

In a golden yellow garment with a delicate interior: holiday roast at the highest level.


  1. Thaw the puff pastry slices next to each other on the work surface.
  2. Clean the mushrooms, rub dry and finely chop. Peel and finely chop the shallot. Wash the parsley and shake dry, finely chop the leaves.
  3. Pat the meat dry and season with salt and pepper. Heat the oil in a small pan. Fry the fillet on all sides (including the ends!) For a total of 2 minutes. Then take it out of the pan.
  4. Place the shallot and the chopped mushrooms in the frying fat and stir-fry for 2 minutes. Mix in the parsley, season with salt and pepper and let cool down lukewarm.
  5. Preheat the oven to 200 ° (convection not recommended). Place the puff pastry slices on top of each other and roll them out on the floured work surface to form a rectangle of approx.
  6. Place half of the mushrooms in the middle of the dough. Place the fillet on top and cover with the remaining mushrooms (this is best done with your hands). Close the puff pastry over it and press the edges together well. Cut off the thick edges of the dough. You can cut strips from it and use them to decorate the package.
  7. Place the puff pastry packet with the seam down on the baking tray lined with baking paper and brush with the milk. Bake in the hot oven (center) for approx. 25 minutes. Take out and let rest for 5 minutes before cutting. A colorful salad tastes good with it.