Pork Wellington
Item 1 of 1
- medium
- 8
- 1 hour 30 minutes
Colin McGurran's pork Wellington recipe involves a few steps, but the end result is a worthy centrepiece for any gathering. Instead of the traditional beef, McGurran opts for tender pork fillet and wraps in mushroom pâté, pancakes and buttery puff pastry for a delicious dish. The chef recommends serving with potato dauphinoise and green beans.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Wellington
- 550g of pork fillet
- 30g of butter
- 200g of button mushrooms, thinly sliced
- 120g of chicken liver pâté
- 375g of puff pastry
- 1 egg, beaten
- 4 tbsp of olive oil
- 1 pinch of salt
- 1 pinch of pepper
SAVE RECIPE
Method
1
Preheat the oven to 190°C/gas mark 5. Season the pork with salt and pepper and set aside
- 1 pinch of salt
- 1 pinch of pepper
- 550g of pork fillet
2
Heat 15g of butter and 3 tbsp of oil in a heavy baking tray in the oven for 10 minutes, or until it shimmers. Carefully place the pork fillet in the tray and drizzle over the remaining tbsp of oil
- 15g of butter
- 4 tbsp of olive oil
3
Place the pork in the oven and roast for 10 minutes for a rare finish - increase by 2 minute increments for medium rare and well done finishes. Remove from the oven and allow to cool
4
Melt the remaining butter in a small saucepan and cook the mushrooms until soft. Tip into a mixing bowl and set aside to cool
- 200g of button mushrooms, thinly sliced
- 15g of butter
6
Gradually add the milk, whisking until you have a smooth batter. Then, add the chopped parsley
- 300ml of skimmed milk
- 1 tbsp of parsley, chopped
7
Place a sheet of greaseproof paper onto a large plate. Cut off another similar-sized square of paper
8
Heat vegetable oil in a small frying pan until the oil shimmers. 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
- 1 tbsp of vegetable oil
9
Turn out onto the plate and cover with the second sheet of greaseproof paper. Repeat step 6 and 7 to make the rest of the pancakes - use your best 4 for the Wellington
10
In a bowl, mix together the cooked mushrooms with the chicken liver pâté to form a thick paste
- 120g of chicken liver pâté
11
Roll out enough pastry to wrap around the pork. Lay 2 pancakes on the raw pastry, slightly overlapping, and spread over the pâté and mushroom mixture
- 375g of puff pastry, 1 packet of
12
Lay the pork across the middle of the pancakes then cover with 2 more pancakes so the fillet is covered
13
Brush the edges of the pastry with beaten egg, then wrap the pastry around the pork and pancakes, pressing the edges together to seal. Roll over so that the seal is underneath
- 1 egg, beaten
14
Trim any excess pastry from the end of the Wellington underneath to seal the ends. Brush the entire pastry case with beaten egg and – if you are finishing it off later - wrap tightly in cling film
15
Once ready to cook, preheat the oven to 200°C/gas mark 6. Remove the cling film and place the Wellington on a greased baking tray
16
Cook for 20 minutes, or until the pastry is golden and shiny. Serve immediately
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
