Pork Chestnut Wellington Recipes

Steps:

• Heat the oil in a frying pan over a high heat, then season the pork loin and sear until well browned all over - use tongs to sear the ends. Set aside on a board and leave to cool. Reduce the heat, add the butter to the pan and cook the onion for 10 mins until golden. Leave to cool.
• Meanwhile, tip the chicken, mushroom powder, a little salt and the truffle oil, if using, into a food processor. Blitz to a coarse paste. Scrape down the sides and pulse in the whole beaten egg until fully incorporated. Drizzle in the cream, then add the chestnuts, fried onions, sage and a grinding of black pepper. Pulse again to bring everything together - the mixture should resemble a coarse mousse or pâté.
• Lay a large sheet of baking parchment on your work surface, and arrange the pancetta rashers on top in two rows, slightly overlapping each other so they create a rectangle that's large enough to wrap around the pork. Spoon the chicken mousse into the middle of the rectangle, and spread with a palette knife or spatula so it covers the pancetta. Lay the cooled pork in the middle. Use the parchment to help you draw the mousse-coated pancetta around the pork, then twist the ends like a Christmas cracker. Transfer to the fridge and chill for 1 hr.
• Roll the pastry out on a lightly floured surface to a 35 x 30cm rectangle. Trim the edges to neaten (you can reserve the trimmings to make decorations later, if you like), then lightly brush all over with some of the egg yolk glaze. Carefully unwrap the pork from the baking parchment, and lay in the middle of the pastry rectangle. Fold the shorter edges of the pastry over the pork, then roll the whole thing up to encase the pork tightly. Line a baking tray with baking parchment. Put the wellington, seam-side down, on the tray. Chill for at least 30 mins. Will keep chilled for up to 24 hours.
• Heat the oven to 200C/180C fan/ gas 6 with a baking tray inside. Re-roll the pastry trimmings and cut out pastry leaves, if you like. Unwrap the wellington and brush all over with more of the glaze, score the pastry lightly with a sharp knife, and decorate with the leaves, if using. Brush the leaves with the remaining glaze, then sprinkle with sea salt flakes. Carefully transfer to the hot tray in the oven, along with the baking parchment, and bake for 1 hr until the pastry is golden and the pork is just cooked through. If the pastry starts to get too dark, cover with foil. The pork is cooked when a cooking thermometer reads 65C. Leave to rest for at least 10 mins, then serve in thick slices with mushroom sauce and roast potatoes (see 'goes well with' below).

Steps:

• Heat a pan with a little oil to a very high heat and season the pork fillets well all over. Put 1 fillet in the pan and fry for 2 mins to give it a little colour all over. Remove and repeat with the other fillet, then leave both to rest and cool.
• Fry the shallot in the butter in the same pan for 2 mins, then add the mushrooms and cook until both are soft. Add the herbs and cook for 1 min. Season, tip 1/ 3 of the mixture into one bowl (reserved for the sauce) and the rest into another, and set aside to cool. Don't wash the pan.
• Meanwhile, heat a little oil in another large pan, add the spinach and cook briefly until wilted. Set aside until cool enough to squeeze out all the excess moisture, then chop. Tip the spinach into the first pan and use it to wipe up all the seasoning and juices.
• Overlap two pieces of cling film over a large chopping board. Lay the slices of prosciutto on the cling film in two rows, slightly overlapping. Carefully spread the pâté mixture over the prosciutto, then sit the pork fillets on top. Pack the mushrooms in the gaps, then top with the spinach. Use the cling film to draw the prosciutto around the fillet mixture, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill while you roll out the pastry.
• Dust the work surface with a little flour. Roll out a third of the pastry to an 18 x 30cm strip about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry to about 28 x 36cm, also 2mm thick. Unroll the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry's edges with the yolk mixture, as well as the top and sides of the wrapped fillet. Using a rolling pin, lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a spoon handle. Glaze all over with more egg yolk and, if you like, mark the wellington using the back of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.
• 6 Heat oven to 200C/180C fan/gas 6. Brush the wellington with a little more egg yolk and cook for 35-40 mins until golden - the pork will be just pink in the middle. Allow to stand for 10 mins before serving in thick slices.
• To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.