Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
- 500 g pork fillet strip
- 150 g Mushrooms finely chopped
- 150 g wilted spinach chopped
- 1/2 Chicken Stock Cube crumbled
- 150-165 g Cream Cheese
- 1 garlic clove minced
- 1 handful Parsley finely chopped
- 1 tbsp Butter
- 160 g parma ham
- 1 pre-rolled puff pastry sheet
- 1 egg beaten for glazing
- 750 g Baby Potatoes
- Veg/olive oil
- Sea salt and pepper
Cooking Instructions
- Preheat oven 180C.
- Put the baby potatoes in the pot of cold water - add a pinch of salt and bring to a boil for about 20 minutes (or until a skewer can be easily pushed through the potatoes). You want the potatoes to be cooked.
- In a bowl place the spinach and pour enough boiling water to cover the spinach. Let it sit for a couple of minutes and then pour off the boiling water and add some cold tap water to cool it down. Using your hands, squeeze the excess water out of the spinach and chop up with a knife.
- Fry off the chopped mushrooms and spinach in 1 tbsp of butter on a low heat, add in a pinch of pepper and crumble ½ stock cube into the mixture and cook until the mushrooms have reduced and softened. Then spread out to cool.
- Cream cheese filling – add in the cream cheese, parsley, garlic and a pinch of salt and pepper and mix well in a bowl.
- Prepare a large baking tin and drizzle some oil onto the tray, put the strained baby potatoes on the tin and squash with a glass to partly flatten. Drizzle some more oil over the top and add a sprinkle of salt and pepper. Pop them into the oven and bake for about 35-45 min until golden and crispy.
- Remove the pork fillet from the packaging and pat dry with kitchen paper, then using a sharp knife slice carefully down the middle of the fillet lengthways and also into the insides in the towards the sides (butterflying) but do not slice the fillet open, you want the fillet to be like a pocket to hold the cream cheese filling.
- Add the cream cheese filling in to the fillet and you may have not need all of the cream cheese filling (any excess can be stuff inside chicken breasts to bake).
- Lay out a large sheet of baking parchment and place the parma ham slices overlapping on it (make sure it is longer than the fillet), add half of the cooked mushroom and spinach mixture on the nearest edge to yourself, in a thin strip, enough for the fillet to sit on then place the filled fillet on top. Then add the rest of the mushroom and spinach mixture on top of the fillet.
- Now wrap the parma ham tightly over the fillet and the ends (but be careful you don’t squeeze out the filling), you can use the parchment paper to help roll it up.
- In a large frying pan add a splash of oil and brown off the parma ham wrapped fillet on both sides (couple of minutes of each side). Allow it to cool for at least 10 minutes so that the hot parma ham rolled fillet does not melt the pastry.
- Roll out the pastry a little bit more to make sure it is long enough and wide enough to wrap the whole pork fillet. Place this on a large parchment lined baking tin.
- Carefully transfer the pork fillet onto the edge of the pastry (you will need 2 fish slices), now carefully and quickly (if it seems hot still) roll the fillet tightly in the pastry and tuck in the edges.
- Using a knife you can lightly mark a design on the pastry (but this is totally optional).
- Then egg wash the pastry and pop into the oven to bake until golden brown – 30-40 min. Check halfway through the time and rotate in case the wellington is getting too brown on 1 side. Then take it out and allow it to rest for 5 min before cutting into it. If liquid is seeping out of the wellington then mop up with some kitchen roll so the bottom of it does not become soggy.
- Serve with the crunchy baby potatoes and some delicious green veg.