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pastry

puffs of pork, bacon and cheese

When my friend Marta came to spend a few days in Madrid, to visit, I used say that exploded. The truth is that to scrub placed at that time had no dishwasher ... (Another invention that has revolutionized my world!), Sometimes even cook! One day we prepared this dish, she often prepared with his mother and I can only say that we loved so much that now I prepare often.

On Saturday we were with friends for some beers, we Liam, Liam, and we ended up eating at home, prepare the steak, because it is very simple and very resultón.

Would you like?

INGREDIENTS

• 1 pork tenderloin
• 1 pastry plate
• Bacon sliced \u200b\u200bcheese (I put gouda, but it either)
• 20
seedless raisins
• 2 tablespoons Roquefort cheese 1
• Brick
• cream 1 teaspoon cornstarch
• 1 tablespoon butter

PREPARATION

extend the pastry board and on it add the bacon strips, covering the entire base. Above add the slices of cheese, the same way. Half a reguerito put raisins, put them on the fillet and rolled the puff pastry.

Bake for approximately 30 minutes at 160 º C and we would be a loop like this:

For the sauce Roquefort, heat butter in a saucepan, add the cream and blue cheese and stir until we were left with the thickness we want. We can add cornstarch to speed up the process.

Served sliced \u200b\u200bwith the sauce on top. It is delicious! The mixture of flavors, sweet and salty raisins from the rest of my particular, I love it!

I hope you enjoy,

a great big kiss!