Colin McGurran's pork Wellington recipe

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  • Serves 8
  • 20mins to prepare and 50mins to cook
  • 422 calories / serving
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CMG003 gbcs david griffen 174 (h)

This is a really impressive dish for an ambitious team in the kitchen, but worth the results with a fresh twist on the classic beef Wellington. As well as using some more advanced skills there’s a little history lesson - some people think a Wellington is named after the famous Duke, others believe it is named after the New Zealand city of Wellington.

Preheat the oven to gas 5, 190°C, fan 170°C. Season the fillet all over with salt and pepper.

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.

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.

Melt the remaining butter in a saucepan and sauté the mushrooms until soft. Tip into a mixing bowl and set aside.

Make the pancake mix by sieving the flour into a bowl. Create a well in the centre, and then add the egg and salt. Begin to whisk together, gradually adding the milk until you have a smooth batter. Add the chopped parsley. Kids love making pancake mix so make sure to get them involved at this stage.

Place a sheet of nonstick baking paper onto a large plate. Cut off another similar-sized square of paper.

Heat the vegetable oil in a small frying pan until hot. 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 – if you’re feeling brave, get the kids to try flipping the pancake themselves!

Turn the pancake out onto the plate and cover with the second sheet of nonstick baking paper. Repeat step 6 and 7 to make the rest of the pancakes – you’ll use your best 4 for the lining of the Wellington.

Mix together the mushrooms you cooked before with the chicken liver pâté in a mixing bowl until you have a thick paste.

Roll out enough puff pastry to wrap around the pork. Lay 2 pancakes on the pastry, letting them slightly overlap, and spread over the pâté and mushroom mixture.

Lay the pork across the middle of the pancakes then cover with 2 more pancakes so the fillet is covered.

Brush the edges of the pastry with the beaten egg to make them sticky before wrapping the pastry around the pork and pancakes, pressing the edges together to seal. Roll over so that the seal is underneath.

Trim any extra pastry from the end of the Wellington and seal the ends. Brush the entire Wellington with the beaten egg.

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.

See all Cooking with Kids recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • For the Wellington

  • 550g pork fillet
  • 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
  • For the pancakes

  • 125g plain flour
  • 1 egg
  • 300ml skimmed milk
  • 1tbsp parsley, chopped
  • 1 pinch salt
  • 1tbsp vegetable oil
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  • Energy 1756kj 422kcal 21%
  • Fat 31g 44%
  • Saturates 11.2g 56%
  • Sugars 2g 2%
  • Salt 1g 17%

of the reference intake
Carbohydrate 13.4g Protein 21.8g Fibre 1.1g

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