25 May Pork Wellington

Posted at 13:32h in Mains, Pork, Recipes by

Pork Wellington
Pork Wellington
Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
3-4 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time
3-4 hours
Pork Wellington
Pork Wellington
Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
3-4 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time
3-4 hours
Ingredients
Pork Filling
  • 1 Whole gammon, approx. 2kg
  • 2 Onions, peeled and cut into quarters
  • 1 Head of garlic, cut in half
  • 3 Carrots, peeled and roughly chopped
  • 2 Celery stalks, roughly chopped
  • 500 ml prepared chicken stock
  • 500 ml white wine
  • Enough water to cover the gammon
  • 1 kg Lean pork mince
  • 3 Onions, peeled and sliced
  • Salt and pepper to taste
  • 100 ml Butter
  • 100 ml Flour
  • 2 Golden delicious apples, cut into 8 wedges each and cored
  • 30 ml brown sugar
  • 10 ml red wine vinegar
Pastry
  • 400 grams cake flour
  • 300 grams Cold butter, cut into cubes
  • 5 ml salt
  • About 20ml iced water
Instructions
Pork Filling
  1. Preheat your oven to 150 degrees Celsius.
  2. Place the gammon, onions, garlic, carrots, celery, stock and wine in a large oven dish and cover with water.
  3. Cover with foil and bake for about 2-3 hours or until the gammon is tender and cooked.
  4. Melt some butter in a large pot and add some olive oil.
  5. Slowly fry the onions until they are cooked and slightly browned.
  6. Add the pork mince and cook until browned and cooked. Season to taste and keep aside to cool.
  7. Once the gammon is cooked, remove from the dish to cool slightly.
  8. Strain the stock and reserve about 2 1/2 cups.
  9. Pull the gammon meat and mix with the onion and pork mince mix. Cool down completely.
  10. Melt the butter in a saucepan and whisk in the flour.
  11. Cook for about 1 minute and add the reserved stock.
  12. Whisk until there are no lumps and the sauce has thickened. Cool down.
  13. Add the cooled sauce to the meat and mix until well combined. Keep aside.
  14. Melt some butter in a saucepan and add the apple wedges.
  15. Sprinkle the sugar and vinegar over the apples and cook on a low heat until the apples are caramelised and cooked. They should still be firm, not mushy. Cool down.
Pastry
  1. Place the flour and butter in a food processor and pulse until it resembles fine bread crumbs.
  2. Add the salt and while the machine is running slowly add the water until the pastry comes together.
  3. Place the pastry in cling wrap and chill for 15 minutes.
  4. Place the pastry on a floured surface and roll out, about 30cm x 30cm and about 1/2cm thick.
  5. Place half the meat mix on the bottom half of the pastry.
  6. Arrange the apple wedges down the middle of the meat.
  7. Place the rest of the meat on top of the apples and roll up the pastry tucking in the sides and making sure it is sealed on the bottom.
  8. If you have extra pastry you can press out some shaped to decorate the Wellington with.
  9. Brush with egg wash and place in the fridge for 30 minutes before baking the Wellington for 30 minutes at 190 degrees Celsius.