Pork en croute
Filo pastry is one of the very few foods that I have not even the faintest desire to attempt to make gluten-free. It is by all accounts a tedious and tricky process, involving rolling or stretching the pastry out so it is as thin as tissue paper, something that is tricky enough for full-gluten dough and I would imagine nigh on impossible with gluten-free flour. This is rather annoying since some of the world’s most delicious morsels are made from filo pastry, including baklava and of course little goats’ cheese parcels. So alternatives have to be found. One such alternative that, depending on how you treat it does actually behave remarkably similarly to filo pastry, is rice paper wrappers, the sort used in Vietnamese spring rolls. These start off soft (once dipped in warm water) but turn just as crispy and browned in the oven as pastry, and are much quicker to use. Not to mention a damn sight healthier than the other alternative, puff pastry.
Pork en croûte with mushroom and thyme stuffing
From Healthy Gluten-free Eating
1 tablespoon butter
1 clove garlic, minced
150g button mushrooms, washed and chopped
2 tablespoons thyme
1 300g pork loin fillet
2-3 rice paper wrappers
1. Preheat the oven to 200 C.
2. Dice the onion and chop the mushrooms quite small. In a small frying pan saute the onions in the butter until translucent, then add the garlic, mushrooms and thyme. Cook for about 4 minutes, or until the mushrooms wilt, then remove from the heat.
3. Slice the pork loin down the middle so you can open it out. Season both sides well with salt and pepper and pile the mushroom stuffing onto the cut side of the pork. Any that doesn’t fit can be put in the oven alongside the pork and served with it. Dip the rice paper wrappers into a bowl of warm water for 5 seconds to soften, then lay out on a sheet of greaseproof paper.
4. Carefully lift the pork fillet onto the wrappers, and wrap them around the pork, tucking them in at the ends so a neat parcel is made (ok, so it won’t be that neat). Transfer the pork package to a baking tray and place seam-side down. Brush the top of the wrappers lightly with egg wash and bake in the oven for 30 minutes (turn down the heat to 180 C after 10 minutes).
5. Remove from the oven (check the juices run clear) and leave to rest for 2-3 minutes. Serve with chunky apple sauce and a green vegetable.