Pork cutlet with garlic butter puffs
Ingredients
- 4 pork cutlets, frenched
- 4 discs garlic butter, approx 1 tbsp
- 2 sheets puff pastry
- Melted ghee
- Fresh thyme to garnish
Method
- Remove any heavy fat from cutlets.
- Place one disc of butter on top of each cutlet.
- Cut each pastry sheet in half.
- Using a 4cm pastry cutter cut a hole in the centre of each piece of pastry.
- Lay one sheet of pastry over the top of each cutlet, with the hole placed over the centre of the cutlet.
- Form pastry around cutlet, sealing edges.
- Brush pastry with melted ghee.
- Place one piece of thyme on top of exposed garlic butter for presentation.
Pork cutlet with garlic butter puffs ingredients
Pork, garlic butter (You must include all the ingredients from the label) puff pastry (You must include all the ingredients from the label) ghee, thyme.
Ingredients Listing – Disclaimer
All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
