Was really tasty although tricky to wrap the pork
·
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
·
8 slices prosciutto
1. Preheat the oven to
gas 5, 190°C, fan 170°C. Season the fillet all over with salt and
pepper.
2. 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.
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. Mix together
the mushrooms you cooked before with the chicken liver pâté in a
mixing bowl until you have a thick paste.
6. Roll out enough
puff pastry to wrap around the pork. Lay prosciutto on the pastry, letting them
slightly overlap, and spread over the pâté and mushroom mixture.
7. Lay the pork across
the middle so the fillet is covered.
8. Brush the edges of
the pastry with the beaten egg to make them sticky before wrapping the pastry
around the pork, pressing the edges together to seal. Roll over so that the
seal is underneath.
9. Trim any extra
pastry from the end of the Wellington and seal the ends. Brush the entire
Wellington with the beaten egg.
10. 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.
