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Pork Fillet Wellington

Prep Time:
30 mins
Cooking Time:
45 mins
  • There are a lot of instructions but that is because I've broken it down into simple stages


    1 large pork fillet
    200g mushrooms
    6 smoked streaky rashers - rind off
    4 garlic cloves
    75g Spinach leaves
    2 tsp coarse ground black pepper
    1 pack of fresh puff pastry.
    1 egg
    Pinch of salt and pepper to season the pork
    6 tbsp rapeseed oil or similar, not olive oil, it won't reach a high enough temperature.


    1. Place the rashers in a food processor or blender and blend until it is like mince. You can chop it finely by hand if you don't have either.
    2. Heat 2 tbsp oil on a pan and add the rashers Cook for about 5 minutes until it starts to turn crispy. Place on a plate and save the pan for the mushrooms. Don't wash it as you will lose the flavour remaining from cooking the bacon.
    3. Place the mushrooms in the food processor or blender and blend like the rashers
    4. Heat 2 tbsp of oil on the same pan you cooked the rashers in and add the mushrooms cooking for 5 minutes or until they are cooked fully. Add the spinach leaves and cook for 2 minutes more stirring well as they do.
    5. Add the cooked rashers and mix well. Taste, you may need to add a little pepper and salt if you think it needs it. Place in a bowl and set to one side
    6. Prepare the pork fillet as per the video above then heat the remaining 2 tbsp of oil in a pan. Season the pork fillet on all sides with salt and pepper then seal it on all sides until nicely browned.
    7. Remove from the pan and allow to cool completely. This is important or your pastry will turn out soggy on the bottom
    8. Pre-heat your oven to 180C or Gas Mark 4
    9. Lay the pastry out on the greaseproof paper it comes in. Cut in half lengthwise.
    10. Beat the egg in a cup then brush all around the edges of one half.
    11. Place the pork fillet in the center of the half you brushed with egg then top with the mushroom and bacon mix. You may have some left depending on how big the pork fillet is.
    12. Brush the edges with egg again then place the other half on top. Don't worry is it doesn't reach the edges of the bottom bit as you can gently stretch it until it does.
    13. Push down on all sides then crimp it by pressing a fork all around the edges to make it stick.
    14. Brush the top really well with a beaten egg using a pastry brush or your clean fingers if you don't have one.
    15. Lift onto a baking tray using the paper to make sure it stays together.
    16. Pierce some air holes in the top with a fork which will allow the hot air to escape.
    17. Bake for 30 - 45 minutes brushing with more egg halfway through.
    18. Slice into portions and serve immediately


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