Extra Information

Pork Wellington
Programme duration:
Approx 40 minutes
Serves 4
1 x 400 g pork fillet
Salt
Pepper
1 tsp clarified butter
Pastry
375 g pack of puff pastry
4 slices of cooked ham
Filling
1 small carrot
1 small courgette
200 g good quality pork sausage meat
4 tbsp cream
60 g mature Cheddar, cubed
4 sage leaves
Salt
Pepper
To glaze
1 egg yolk
A pinch of salt
1 tbsp milk
Method:
1. Season the meat with salt and
pepper and sear it on all sides in the
clarified butter in a frying pan.
2. Peel and dice the the carrot. Dice the
courgette. Place the carrot and
courgette in separate perforated
container and cook at 100 °C for 2
minutes. Leave to cool.
3. Mix the sausage meat with the
vegetables and add the cream and the
cheese.
4. Finely chop the sage leaves and add
to the mixture. Season with salt and
pepper.
5. Roll out the pastry on a floured
surface. Arrange the ham slices on top
and spread the minced pork and
vegetable mixture over the ham. Place
the pork fillet on top.
6. Roll up the pastry to make a parcel,
turn it over so that the seam is
underneath, and place it in the
universal tray.
7. Mix the egg yolk with the milk and a
pinch of salt. Brush over the pastry.
Start the programme.
8. Place the tray in the oven at the end
of the pre-heating phase.
Setting:
Automatic / Meat / Pork / Pork fillet /
Pork in puff pastry / Bake
Meat
20