Mary Berry Pork en Croute

I made this for my in-laws the first time they came for dinner. Risky, I know. But I was chasing something that looked impressive without needing cheffy skills. And pastry always delivers. What I didn’t expect? The filling would be that good. Stilton, apple, mustard, and sage—it’s savoury-sweet magic.

The first attempt? Slight disaster. I didn’t chill the pastry and it slumped in the oven like a tired duvet. Lesson learned: cold pastry, rested pork, and don’t rush the plaiting. Second time round, it baked up golden and puffed, with the pork perfectly juicy. Now it’s my go-to for dinner guests who “don’t usually like pork.” Spoiler: they clear their plates.

WHAT MAKES THIS RECIPE SPECIAL

This isn’t just “pork in pastry.” It’s balanced, bold, and secretly very forgiving:

• Stilton in the filling AND the sauce – bold but buttery, not overpowering.
• Apple and onion add sweetness and moisture so the pork doesn’t dry out.
• The plaited top looks fancy but is just slices folded over—anyone can do it.
• The sauce is fail-safe: wine, cream, cheese. That’s dinner party gold.

It’s the kind of bake that makes people ask, “Did you really make this yourself?”

INGREDIENTS + WHY THEY MATTER

FOR THE PORK EN CROUTE

• Pork Fillet – Choose one that’s even in thickness or bash it flat. It cooks quickly and stays tender.
• Stilton (50g) – Crumbly, tangy richness that melts into the filling.
• Apple (1 dessert) – Adds sweetness and stops the filling from drying out.
• Onion (1) – Savoury base. Cook it down well or it’ll taste raw.
• Sage (1 tbsp) – Earthy and classic with pork.
• Panko Breadcrumbs (15g) – Absorb moisture, keeping the filling stable inside.
• Grainy Mustard (1 tsp) – Sharpness and texture. Dijon works if needed.
• Ready-Rolled Puff Pastry (375g) – Life’s too short to make your own.
• Egg (1) – For sealing and brushing. Glossy finish guaranteed.

FOR THE SAUCE

• White Wine (200ml) – Reduces for depth. Simmer it well or it stays sharp.
• Double Cream (300ml) – Rich and smooth. No subs here.
• Stilton (50g) – Melts into the sauce. Don’t skip it.
• Dijon Mustard (1 tsp) – Balances the richness.
• Parsley (1 tbsp) – Fresh lift to finish.

MAKING IT YOURS (WITHOUT RUINING IT)

• No Stilton? Try goat’s cheese, blue Brie, or a sharp cheddar.
• No apple? Pear works beautifully—just dice it small.
• Want it punchier? Add a dash of brandy to the sauce.
• Vegetarian twist? Sub the pork for a whole roasted portobello mushroom stack with the same filling.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pastry soggy at base	Didn’t chill or too much filling juice	Chill before baking, drain filling if wet
Pork dry	Overcooked or too small/thin fillet	Flatten evenly and don’t go past 40 mins
Filling spilled out	Didn’t seal or overfilled	Use egg wash generously and keep filling centred

HOW TO MAKE MARY BERRY’S PORK EN CROUTE

1. Prep the Tray
Line a baking sheet with paper. Beat the egg—save a little in a small bowl for brushing.

2. Make the Filling
Heat oil, sauté onion and apple. Cover and cook gently for 15 mins until soft. Cool slightly, then stir in sage, breadcrumbs, Stilton, mustard, and remaining egg. Season well.

3. Flatten the Pork
Place fillet on a board, cover with baking paper, and bash to an even thickness. Season all over. Spread filling on top.

4. Roll the Pastry
Unroll and gently roll it larger if needed. Transfer to lined tray. Place pork and filling in the centre.

5. Plait and Chill
Cut strips from the edges of the pastry and fold over like a plait. Trim excess. Brush with egg and chill for 30 minutes.

6. Bake
Heat oven to 220°C (200°C fan). Brush again with egg. Bake for 35–40 minutes until golden and puffed. Rest for 10 minutes before slicing.

7. Make the Sauce
Boil wine in a pan until reduced by half. Add cream, bring to boil, then reduce slightly. Stir in Stilton and mustard. Season and stir until melted. Add parsley.

8. Serve
Slice Pork en Croute and serve with sauce and greens.

TIPS FROM MY KITCHEN

• I use a fish slice to move the plaited pastry into the tray—it helps avoid tears.
• If I’m making this ahead, I assemble and chill the whole thing (unbaked) for up to 12 hours.
• For a party: bake two at once and serve on a big board—carves like a dream.

STORAGE + SERVING

• Fridge: Cool fully, then store wrapped for up to 3 days.
• Freezer: Freeze whole or in slices. Wrap well. Defrost overnight.
• Reheat: Oven at 180°C, covered with foil for 15–20 mins. Sauce separately.
• Serve with: Green beans, tenderstem broccoli, or sautéed spinach.

FREQUENTLY ASKED QUESTIONS

Q: Can I make it ahead?
A: Yes! Assemble and chill up to 12 hours in advance. Bake from cold—just add 5 minutes.

Q: Can I skip the Stilton?
A: Sure. Use a strong cheddar or creamy blue Brie instead.

Q: My pastry burnt on top—why?
A: Your oven’s a little hot or the rack’s too high. Cover with foil halfway through next time.

Q: Can I use pork loin instead of fillet?
A: Not ideal. It’s thicker and tougher—fillet is best for even cooking.

Try More Recipes:

• Mary Berry Roast Loin Of Pork
• Mary Berry Pork Chops With Mustard Sauce Recipe
• Mary Berry Stuffed Pork Loin Recipe