Remove frozen puff pastry from freezer and allow to defrost at room temp.
Preheat oven to 400 degrees F.
Melt butter or oil in skillet over medium heat.
Add one pork fillet and brown on all sides – this should take around 3 to 4 minutes – this is sealing the juice into the meat, so it doesn’t dry out in the oven. Remove and brown the other pork fillet.
Take the fillet out the pan and set aside to cool – you don’t want it melting the pastry when you put it on otherwise you’ll have a gooey mess underneath. The golden rule for pastry cooks is cold while making, hot while baking.
To the warm pan juices add the onion and fry, stirring frequently over medium heat, until onion is just golden then add the apple, garlic, ginger and cumin, as well as salt and pepper to taste.
Remove from heat and allow to cool.
Place a piece of parchment paper on your baking sheet – it makes clean up so much easier. Or you can grease the sheet with a little butter or oil.
Your package of flaky pastry should be defrosted, so you can unwrap and place on a pastry board, and slice into two rectangles that will fit neatly around your pork fillet pieces.
Place the cooled onion spice mix onto the middle of each pastry sheet, so the pork fillet can rest on this.
Place the pork fillet on top of each piece.
Brush the edges of the two pastry pieces with beaten egg and fold up to create two neat parcels so none of the juice can escape while baking. [mv_img id="25871"]
Brush the completed parcels with egg and cut slits into the pastry so steam an escape.
Bake for around 30 minutes until golden. To check if the meat is done use a meat thermometer – it should read 145 when inserted into the pork through the pastry casing.
Remove from the oven and allow to stand for around 10 minutes before plating and taking to the table for slicing and serving.
