Irene Posted January 6, 2018 Report Share Posted January 6, 2018 Pork Wellington Serves 8 20mins to prepare and 50mins to cook Ingredients 550g pork fillet 30g butter 200g button mushrooms, thinly sliced 120g chicken liver pâté 375g puff pastry 1 egg, beaten 4 tbsp olive oil 1 pinch salt 1 pinch pepper Preheat the oven to gas 5, 190°C, fan 170°C. Season the fillet all over with salt and pepper. Heat half the butter and 3tbsp of oil in a baking tray in the oven for 10 minutes. Carefully place the fillet in the tray and drizzle over the remaining oil. Place the tray in the oven and roast for 12 minutes for medium or another 4 minutes if you want the meat well done. Ensure there is no pink showing and the centre of the meat is piping hot. Remove from the oven and allow to cool. Melt the remaining butter in a saucepan and sauté the mushrooms until soft. Tip into a mixing bowl and set aside. Mix together the mushrooms you cooked before with the chicken liver pâté in a mixing bowl until you have a thick paste. Brush the edges of the pastry with the beaten egg to make them sticky before wrapping the pastry around the pork and pancakes, pressing the edges together to seal. Roll over so that the seal is underneath. Trim any extra pastry from the end of the Wellington and seal the ends. Brush the entire Wellington with the beaten egg. Once ready to cook, preheat the oven to gas 6, 200°C, fan 180°C. Remove the cling film and place the Wellington on a greased baking tray. Cook for 20 minutes, or until the pastry is golden and shiny. Serve immediately. Quote Link to comment Share on other sites More sharing options...
AlanHo Posted January 6, 2018 Report Share Posted January 6, 2018 Sorry Irene - but I have tried to follow the recipe which appears to leave you with a bowl of mushrooms and chicken liver pate which I don't know what to do with. Also I cannot understand the reference to pancakes or at which stage you wrap the wellington with cling film. I assume that the mushroom mix is plastered on the pork before wrapping with the pastry - but this is not mentioned. I guess you now know I aint much of a chef - but the idea of using pork appeals to me. Quote Link to comment Share on other sites More sharing options...
andsome Posted January 6, 2018 Report Share Posted January 6, 2018 I made similar for a dinner with friends many years ago. I wrepped the pork in bacon before wrapping in pastry. No mushrooms or pate. Quote Link to comment Share on other sites More sharing options...
Irene Posted January 7, 2018 Author Report Share Posted January 7, 2018 11 hours ago, AlanHo said: Sorry Irene - but I have tried to follow the recipe which appears to leave you with a bowl of mushrooms and chicken liver pate which I don't know what to do with. Also I cannot understand the reference to pancakes or at which stage you wrap the wellington with cling film. I assume that the mushroom mix is plastered on the pork before wrapping with the pastry - but this is not mentioned. I guess you now know I aint much of a chef - but the idea of using pork appeals to me. Oops, looks like I bodged the editing of the recipe when I copied it into my recipe folder! Here is where the original recipe was found: Pork Wellington When I prepared the wellington, I used diced mushrooms and onion (not pate). I lined the pastry with sliced Serrano Ham, spread Dijon mustard across, then covered the area with the mushroom mixture before placing the pork fillet on top. Finally, wrap the fillet in the pastry and seal the edges. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.