Mini Pork Wellingtons

Beef fillet is so expensive and pork fillets are always available

and inexpensive in comparison

so I like to use them for this twist on a British classic.

I'm allergic to mushrooms, so I use corgette,

which has a similar flavour and texture,

but you are welcome to use mushrooms if you choose.

It's nice to make individual wellingtons like this;

they are so impressive when entertaining friends.

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Ingredients:
sunflower oil for frying
1 x 150g pork tenderloin fillets
sea salt and freshly ground black pepper for seasoning
25g butter
2 garlic cloves, chopped
2 shallots, finely chopped
1/2 a cooking apple, peeled, cored and diced
half a courgette, peeled and sliced (or thinly sliced mushrooms, about 100g)
sea salt and freshly ground black pepper for seasoning
30ml double cream
500g ready-made puff pastry
palin flour for dusting
100g parmesan cheese, finely grated
1 egg, beaten
30ml milk

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Method:
Preheat the oven to 190C.

Heat a little sunflower oil in a large frying pan. Season the pork fillets, then fry for 8-10 minutes, turning regularly, or until browned on all sides. Remove the pork from the pan and set aside to cool.

Add the butter to the frying pan and fry the garlic, shallots and apple for 4-5 minutes, or until softened.

Add the courgettes and cook for a further 3-4 minutes. Season with salt and freshly ground black pepper; then stir in the cream. Remove the pan from the heat and set aside to cool.

Meanwhile, roll the puff pastry out on a lightly floured work surface. Scatter over the parmesan, then fold the pastry in half. Roll the pastry out again and cut into four rectangular pieces.

For the egg wash, beat the egg and milk together in a bowl.

Spoon some apple and courgette mixture into the middle of each piece of pastry and place the pork on top. Brush the edge of the pastry with the egg wash. Form the pastry into a parcel around the pork and seal the edges. Brush the remaining egg wash over each wellington.

Place the pastry parcels on a baking tray with the pastry seam on the bottom. Bake the pork Wellingtons in the oven for 20-25 minutes, or until the pastry is risen and golden-brown.

To serve, carve the Wellingtons into thick slices and place on top of a vegetable serving and pour over a sauce or gravy. These go well with Rosemary Braised Cabbage and Port and Red Wine Sauce.