Paupiettes De Porc - French Stuffed Pork Fillet Parcels

"A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers - but these are so easy to make, that I often make my own. You can also use turkey or veal escalopes - the sauce remains the same. Serve these little parcels with seasonal vegetables, gratin potatoes or rice and pasta."
 
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photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
photo by Rinshinomori photo by Rinshinomori
photo by Rinshinomori photo by Rinshinomori
Ready In:
1hr 45mins
Ingredients:
18
Yields:
8 Paupiettes
Serves:
4
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ingredients

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directions

  • Flatten the pork escalopes or pork steaks with the flat of a large knife. Salt and pepper generously.
  • Mix the finely diced onion with the sausage meat and add the herbs - mixing well with your hands. Season with black pepper.
  • Place a spoonful of the seasoned sausage meat on each pork escalope one-third of the way down the scallop. Roll the escalope around the sausage meat, tucking the meat around the stuffing until well rolled. Taking about two feet of string, place the bundle in the middle of the string, and tie; turn one-quarter turn and tie again; turn again and tie again. When you have a neatly tied packet of pork and stuffing, clip off any excess string and proceed to tie up the rest of the pork escalopes.
  • Place pork parcels in a single layer in a hot, deep sauté pan with olive oil. Brown on all sides and remove from the pan.
  • Sauté the chopped shallots in the oil left in the pan. Stir until they start to colour, then add the flour and the tomato paste. Continue to cook and stir until the mixture starts to colour then add nearly the whole bottle of wine, reserving a glass for yourself if you wish!
  • Place the pork paupiettes back in the pan with the bouquet garni and the sauce, cover, and simmer slowly for forty-five to sixty minutes.
  • Add the sliced mushrooms and orange zest to the sauce and cook uncovered for another fifteen minutes. Serve 2 paupiettes per person with plenty of sauce and with a selection of seasonal vegetables, gratin potatoes, rice or pasta.
  • To freeze: Place them in a plastic container with greaseproof paper in between them, or in a ziplock bag. Freeze for up to 3 months.
  • To defrost: Take the paupiettes out the night before you need to cook them and defrost in the fridge. Cook them as before when they have fully defrosted.

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Reviews

  1. IngridH
    Excellent dinner! I've been wanting to try these for quite a while, and I'm very glad that I did! DH and I both enjoyed the meal. I found that I didn't need to cook as long as the directions stated, they were fully cooked and very tender after 35 minutes or so- but my cooktop runs hot. I used 5 ounce pork chops, sliced horizontally, then pounded thin. For the herbs, I used sage, thyme, oregano, and a touch of rosemary fresh from the garden. I used regular tomato paste, as I didn't have sun-dried, but the sauce was still wonderful. While it was a bit of work to assemble all of the bundles, it was well worth the effort, especially as I'll get at least two more meals out of my effort. Thank you for noting that these can be frozen before cooking, I love having an easy and elegant dinner in the freezer.
     
  2. Sandi From CA
    Holy Food Hangover!! This is like when you've just experienced something stunningly outstanding and, when it's over, it's all you can think and talk about for 24 hours. My husband had to take the next day off work for this very reason. He's just useless standing around his office, head cocked, glazed eyes all blissed out, repeating "Wow!" "Wow!" "Wow!" Ok, enough silliness. I made these as indicated, except I couldn't find sun-dried tomato paste in two usually well-stocked stores, so I used a very flavorful sun-dried tomato tapenade. For the herbs, I used fresh rosemary, thyme and sage leaves. Nothing short of spectacular, FT. Consider me in your debt for this one! :D
     
  3. rosslare
    Fantastic meal! I used turkey escalopes and for the pork sausage recipe #190045.
     
  4. Gerry
    As has already been said fabulous! This recipe has been in the planning and in my cookbook for quite some time just waiting to be made - there was no doubt in my mind as to which recipe I was going to make for my swap partner. I love bundles - they add such an elegance to a meal and always impress. That this tastes as good as the Flying Chef's photo looks it makes for a company quality meal. Thank you for sharing - it's been added to my Company Cookbook.
     
  5. The Flying Chef
    This is absolutely gorgeous!! We loved, loved and loved this. The combination of sausage stuffing with the pork and then served with the mushroom sauce is outstanding. I especially loved, that for such an elegant meal, that is definitely company worthy, it is so easy to make with such a wonderful end result. I served ours with potato dauphinoise with just the mushrooms and it was so good. A great post FT
     
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. 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