20 mins to prepare
50 mins to cook
Ingredients: For the Wellington
● 550g pork fillet
● 30g butter
● 200g button mushrooms, thinly sliced
● 125g chicken liver pâté
● 375g puff pastry
● 1 egg, beaten
● 5 tbsp olive oil
● 1 pinch salt
● 1 pinch pepper
For the pancakes
● 125g plain flour
● 1 egg
● 300ml skimmed milk
● 1tbsp parsley, chopped
● 1 pinch salt
● 1tbsp vegetable oil
Method: 1. Preheat the oven to gas 5, 190°C, fan 170°C. Season the fillet with salt and pepper.
2. Heat half the butter and 3tbsp of oil in a baking tray in the oven for 10 minutes. Place the fillet in the tray and drizzle over the remaining oil.
3. Place the tray in the oven and roast for 12 minute 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.
4. Melt the remaining butter in a saucepan and sauté the mushrooms until soft. Tip into a mixing bowl and set aside.
5. Make the pancake mix by sieving the flour into a bowl. Create a well in the centre, and then add the egg and salt. Begin to whisk together, slowly adding the milk until you have a smooth batter. Add the chopped parsley.
6. Place a sheet of non-stick baking paper onto a large plate. Cut off another similar-sized square of paper.
7. Heat the vegetable oil in a frying pan until hot. Add a small ladle of batter to cover the base of the pan and cook for 1-2 minutes, until golden underneath. Flip over and cook for a further 1-2 minutes.
8. Turn the pancake out onto the plate and cover with the second sheet of non-stick baking paper. Repeat step 6 and 7 to make the rest of the pancakes – you’ll use your best 4 for the lining of the Wellington.
9. Mix together the mushrooms with the chicken liver pâté in a mixing bowl until you have a thick paste.
10. Roll out enough puff pastry to wrap around the pork. Lay 2 pancakes on the pastry, letting them slightly overlap, and spread over the pâté and mushroom mixture.
11. Lay the pork across the middle of the pancakes then cover with 2 more pancakes so the fillet is covered.
12. Brush the 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.
13. Trim any extra pastry from the ends and seal. Brush the entire Wellington with the beaten egg.
14. 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.
15. Cook for 20 minutes, or until the pastry is golden and shiny. Serve immediately.
Nutritional Info: 422 calories / serving