Loin Roast in Puff Pastry

For the lung roast in puff pastry, thinly slice the mushrooms, chop the thyme. Finely chop the onion and sauté in olive oil until translucent.

Add the mushrooms and thyme and sauté for about 10 minutes, until the resulting liquid has boiled away.

Add salt, parsley and let cool. Clean lung roast, pat dry well and pepper. Finely chop the garlic.

Heat olive oil with the rosemary sprigs in a pan and sear the lung roast briefly on all sides.

Add the garlic, turn the meat over and let it cool down a bit. Preheat oven to 220 °C top and bottom heat.

Roll up puff pastry and place half of the mushrooms in the middle so that the piece of meat fits exactly on top.

Place lung roast on top of mushrooms and spread remaining mushrooms on top. Fold dough over filling, pressing edges together well and sealing ends.

Place on a baking sheet and brush with milk. Bake for about 30 minutes, until dough is golden brown.

Preparation Tip:

Loin roast in puff pastry goes well with green salad.

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