Try this twist on a classic beef wellington with a recipe from our youngest member of the team, Lewis! He’s opted for a tender fillet of pork for this Pork Fillet Wellington and recommends serving with dauphinoise potatoes and asparagus.
- 450g pork fillet
- 1 pack ready-rolled puff pastry
- Stuffing of your choice (I used parsley & thyme stuffing and apple sauce)
- Freshly ground salt and pepper
- 1 beaten egg with a splash of milk (for brushing the pastry)
- Pre heat the oven to 180 degrees centigrade.
- Firstly, prepare the pork fillet: cut the fillet length-ways to create a fold where you can place your stuffing. Be creative with this, I have made a few variations of the stuffing and found that good old apple sauce worked the best, you could however use black pudding or even a sausage meat if you fancied it.
(If making the cut into the pork is too much messing around then, just ask me when you pop into the shop and I’ll do it for you!)
- Place your choice of filling inside the pork fillet and roll the fillet back around so the stuffing is kept tight inside.
- Lay half of your puff pastry out and gently place the fillet into the center of your puff pastry (it needs to be at least 2 times the size as you need extra for crimping later. Brush the surrounding pastry with the beaten egg.
- Next, place another sheet of pastry directly on top of the other so that the pork fillet is now completely enclosed inside, pressing well into the sides.
- Now the tricky part (crimping the pastry doesn’t have to be hard and you can use the back of a fork to achieve the same results. Basically, you are aiming to press the edges together around the pork fillet. You will need to trim away the excess before starting your crimp. I use a rolling technique where each crimp rolls into the next. Ask me for details if you need to when your next in (or there’s a handy video here!)
- Carefully lift your Wellington onto a baking tray and brush all over with egg wash, this will give it a golden brown glaze when cooked.
- Cook for approximately 30 mins and keep an eye on the pastry, you are looking for a golden brown finish. After 30 mins, take out the oven and set aside for 5-10 mins, this resting time will allow the pork fillet to cook evenly throughout without the intense heat of the oven.
- I served mine with dauphinoise potatoes and asparagus tips but feel free to choose your favourite sides!
- Don’t forget to pop into The Dorking Butchery and give me your feedback!