Pork en Croute

Christmas has crept up without me noticing this year. It feels like only a moment ago it was October, and now all of a sudden its only a couple of weeks until Christmas Day. This means that I'm now into the busy evenings and weekends of Christmas concerts, Christmas meals, and the last few running events of the year. Because of this, my intention to cook the Daring Cooks December challenge recipes of Char Sui Pork, followed by steamed pork buns using some of the left-overs, fell off the timetable due to time pressure. A great shame as both dishes sounded delicious. I'll have to make an attempt at them when I have a little more spare time.
Instead, I used the pork tenderloin I had bought for those dishes to make two improvised Pork en Croute. I have to say, they were delicious, so I didn't miss the Char Sui too badly! Here's what I did:

Pork en Croute No. 1:

120g pork tenderloin
70g puff pastry (I used shop bought, ready rolled - I'm lazy!)
2 slices serrano ham
Some thin slices of courgette
Finely sliced rosemary and garlic
salt, white and black pepper
Fennel seeds

Unroll your puff pastry and lay the 2 slices of ham on it. Place the pork tenderloin on top of the ham and season. Sprinkle the garlic and rosemary on top before covering with slices of courgette, wrapping the ham over to encase the pork and courgette, then wrapping the puff pastry over and sealing the edges.
Brush with a little melted butter, beaten egg, milk, or olive oil, sprinkle with fennel seeds, and cook as below.

Pork en Croute No. 2:
140g pork tenderloin,
camembert slices
3 slices serrano ham
120g puff pastry
button mushrooms, sliced small
butter, olive oil
Finely sliced rosemary and garlic
salt, white and black pepper
Fennel seeds

Fry the mushrooms, garlic and rosemary in a mixture of butter and olive oil on a low heat. Once cooked remove from the heat and allow to cool a  little.
Unroll the pastry, lay out the ham on the pastry and place the prok tenderloin on top. Season with salt and the peppers, then spoon the mushrooms onto the meat. Top with a few slices of camembert, fold the ham over to encase the meat and cheese, then fold the pastry over and seal the edges.
Brush with a little melted butter, beaten egg, milk, or olive oil, sprinkle with fennel seeds, and cook.

Place on a greased baking tray and bake for 15 minutes at 200C, then 10 minutes at 180-190C.

Serve with gravy, apple sauce, new potatoes, and runner beans for a hearty and warming winter dinner.