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Recipe 1

Pork fillet in Wellington style

Ingredients

  • 1 Fillet of pork (about 500 grams)
  • Salt and freshly ground black pepper
  • Duxelles as described below
  • 1 ˝ sheets of puff pastry
  • 150g ham, sliced very thinly - fat removed
  • Beaten egg
  

 
   

        fillet1.jpg (7223 bytes)     fillet2.jpg (7113 bytes)     fillet3.jpg (7408 bytes)

Pictures show assembly of fillet:

  1. Bed of duxelles and fillet on top on pastry sheet . Part of the fillet  is covered to 
    demonstrate assembly process.
  2. Completed fillet covered with ham. Pastry has not been trimmed to size.
  3. Fillet wrapped in pastry and decorated.

Duxelles

  • 250g Button mushrooms, finely chopped
  • 1 Spanish onion, finely chopped
  • 4 Tbs. butter
  • salt and freshly ground black pepper
  • powdered thyme
  • 2 Tbs. freshly chopped parsley
  • 4 Tbs. freshly grated breadcrumbs
  • 2 Eggs, well beaten

Preparing the Duxelles  

  • Sauté finely chopped mushrooms and onion in butter; season to taste with salt, freshly ground black pepper and powdered thyme. 
  • Add freshly chopped parsley and freshly grated breadcrumbs. Stir in beaten eggs. Mix well and heat through. Turn out into a small pan and set aside to cool.
  • Note: This filling should be prepared in advance.
    •

    Preparing the fillet

  • Season fillet lightly with salt and freshly ground black peppers, and sear it quickly on all sides. Cool.
    Roll out puff pastry about 3mm thick, in a shape 50-mm longer than the fillet and about 250-mm wide.
    •
  • Place fillet in centre of pastry, spread evenly with the duxelles and top with thin slices of ham.
  • Fold one side of pastry over the pork; spread a little beaten egg over the upper surface and then fold over the second side of the pastry, overlapping the first. Roll pastry ends out flat, spread with beaten egg on the upper side and fold the ends over the roll.
  • Place the pastry-wrapped fillet on a baking tray with the folded ends down.
  • Brush the surface with beaten egg and decorate with lattice strips of leaves cut from pastry scraps.
  • Brush pastry again with beaten egg; prick lightly with a fork and bake in a moderately hot oven (200° C) for about 40 minutes.

    • Serves 6.
             fillet4.jpg (9442 bytes)     fillet5.jpg (5722 bytes)     fillet6.jpg (8608 bytes)

    The pictures show:    1  The completed fillet after baking
                                    2   A slice of the fillet
                                    3   A serving with sugar snap peas, carrots and mash potatoes
                                         and a white wine sauce.