Instructions: Heat a small amount of oil in a large pan and quickly seal the pork all over for 3 minutes until well browned. Meat should still be very rare. Remove from pan and set aside to cool.

Prepare stuffing:
Dice onins, bacon and mushrooms.

Melt butter, cook onion, bacon and mushrooms until soft, add garlic and any juices that have run from the pork. Remove from heat and allow to cool to room temperature. Stir in the eggs and breadcrumbs and mix well to form a paste.

To Assemble:
Cut out 4 rectangles of puff pastry, at least 10cm longer than the fillets and wide enough to completely enclose. Place the fillet on top. Spread the top of the fillet evenly with stuffing mixture and top with a slice of ham.

Brush pastry edges with beaten egg, and fold pastry over to completely enclose the pork. Fold in the ends to enclose the parcel.

Transfer to greased roasting tray, brush pastry with beaten egg and decorate with a lattice of pastry strips. Cook in a moderate-hot oven for 20-25 minutes until pastry is golden.

Remove from oven, allow to rest 5 minutes before serving.

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