Red Onion Puff Pastries with Feta, Stuffed Pork fillet with Oven Roasted Potatoes

Last night Brian cooked up a tasty starter of red onion puff pastries with feta and a stuffed pork fillet with oven roasted potatoes and a side-salad for the main course. Here's the science:

Red Onion Puff Pastries with Feta

Ingredients [Per Puff Pastry]

Half a red onion
Olive oil
1 tbsp Balsamic vinegar
Feta cheese, diced or crumbled
3” sq. piece of puff pastry

Method

Preheat the oven to about 200C. Sauteé the red onion in olive oil until soft. Add a small amount of balsamic vinegar to caramelise them and heat until it’s soft.
Cut the puff pastry into squares, about 3” a side. Put a little of the caramelised onion and feta around the centre of each square and cook for about 20 minutes or until pastry is ready.

Stuffed Pork fillet with Oven Roasted Potatoes

Ingredients [Serves 6]

1 pork fillet [750g]
Mature cheddar [250g]
4 Tomatoes
Garlic butter
Breadcrumbs

Method

Lay the pork fillet out on a piece of foil large enough to wrap it. Season it, and rub some garlic butter on it. Place cut slices of cheese and tomato onto it and cover this with breadcrumbs coated in a little garlic butter. Wrap it all up and bake at about 160-180C for about an hour, checking occasionally until ready.
Serve with oven roasted potatoes and onion.