Monégasque Tuhinjska Fila

Ingredients

In the Monégasque adaptation of Tuhinjska Fila, the traditional Slovenian dish is enhanced with the addition of Monégasque herbs and spices, giving it a unique flavor profile. The pastry crust is made using Monégasque culinary techniques, resulting in a lighter and flakier texture. The dish is also served with a side of fresh vegetables or a light salad, which adds a refreshing element to the meal. We alse have the original recipe for Tuhinjska fila, so you can check it out.

• 500g (1.1 lb) pork or beef, thinly sliced 500g (1.1 lb) pork or beef, thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) puff pastry 500g (1.1 lb) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the sliced meat, chopped onion, minced garlic, olive oil, dried thyme, dried rosemary, paprika, salt, and pepper. Mix well to ensure the meat is evenly coated with the marinade. Let it marinate for at least 1 hour, or overnight for enhanced flavor.
2. 2.
   Preheat the oven to 180°C (350°F).
3. 3.
   Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm (1/8 inch).
4. 4.
   Cut the pastry into rectangles, approximately 10cm x 15cm (4in x 6in).
5. 5.
   Place a portion of the marinated meat onto one half of each pastry rectangle, leaving a border around the edges.
6. 6.
   Fold the other half of the pastry over the meat and press the edges together to seal.
7. 7.
   Brush the top of each pastry with the beaten egg to create a golden crust.
8. 8.
   Place the pastries on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the pastry is golden brown and the meat is cooked through.
9. 9.
   Serve the Monégasque Tuhinjska Fila warm with a side of fresh vegetables or a light salad.

Treat your ingredients with care...

• Puff pastry — Ensure the puff pastry is thawed according to the package instructions before using. This will help achieve a flaky and golden crust.

Tips & Tricks

• For a twist, you can add grated cheese on top of the meat before folding the pastry for a cheesy variation.
• Experiment with different herbs and spices to customize the flavor profile of the dish.
• If you prefer a crispier crust, brush the pastry with melted butter instead of the egg wash before baking.
• Serve the Monégasque Tuhinjska Fila as an appetizer or a main course, depending on the portion size.
• Leftover Monégasque Tuhinjska Fila can be refrigerated and enjoyed the next day. Reheat in the oven for a few minutes to restore the crispness of the pastry.

Serving advice

Serve the Monégasque Tuhinjska Fila warm, allowing the aroma of the herbs and spices to entice your senses. Pair it with a fresh green salad or steamed vegetables to create a balanced and satisfying meal.

Presentation advice

Arrange the Monégasque Tuhinjska Fila on a platter, allowing the golden pastry to showcase the delicious filling. Garnish with a sprig of fresh herbs, such as thyme or rosemary, for an elegant touch. Serve with a side of fresh vegetables or a light salad to add color and freshness to the presentation.