- 1 pork fillet 500g
- 2 trumpets medium
- 1 onion
- 1 puff pastry
- 1 egg yolk
- extra virgin olive oil
- black pepper
Put on the stove over high heat a frying pan in which the thread lying in order to do that very well browned on all sides to seal it, when it becomes golden brown, remove from heat sprinkle with salt and pepper and let cool.
Peel the onion, cut into thin slices and sauté in a pan with a drizzle of extra virgin olive oil to add the horns washed, sliced thin and blunt, you blast for about 10 minutes, remove the pan from heat and let cool trumpets.
Line a baking tray with baking paper, Lay the puff pastry, pour the cooking liquid from the drained trumpets and finally the thread.
Close the dough bowling bag, brush them with egg yolk, sprinkle with salt and pepper and bake at 180 degrees for about 30 minutes.