About this Recipe
For this recipe, very easy to do, you just have to choose top quality ingredients, especially the meat. If you find it, you can have a veal fillet cut into thick medallions so that they don’t get too dry during the double cooking.
There are now many types of puff pastry on the market, I used the classic one here, but a wholemeal or spelled one would also be perfect. There is also gluten-free puff pastry on the market, a good alternative for those who need it.
Furthermore, you can spread the meat before laying it on the pancetta with a veil of veal pâté
or with herb-flavored butter (and garlic).
- 4 medallions of veal (fillet) about 150 g each
- 4 slices of pancetta arrotolata
- 1 disc of puff pastry
- 1 sprig of rosemary
- 1 sprig of sage
- extra virgin olive oil
- white wine
- salt and pepper
Heat 2 tablespoons of oil in a pan, add the aromatic herbs, let them sizzle for a few seconds, then add the medallions and let them brown on one side for about 2 minutes. Turn them, pour half a glass of wine and continue cooking for another minute. Add salt and pepper and leave to cool.
Cut the puff pastry first in half and then each half in two, obtaining 4 pieces. Put a slice of pancetta on each one, then drain the meat from the cooking sauce and place
it on top. Close the dough well on the meat and weld it with the fingertips.
Place the crust medallions with the part of the closure down on a baking sheet covered with baking paper and cook them at 180 ° for about 10 minutes, just long enough for the pastry to turn golden. Serve them immediately with, if you want, roasted potatoes.
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