This mouth watering Wellington recipe is to die for and is vastly friendlier on pocket than the fillet of beef that's traditionally used. We wrap the pork in a pancake which soaks up all the juices, then wrap that in a nutty pancetta paté. This is all coated in a puff pastry before baking until golden.
Tip the flour and the salt into a large mixing bowl and crack in the eggs and whisk while slowly pouring in the milk, keeping the batter smooth. Heat a large non-stick frying pan over a high heat, spread the butter around the pan, then ladle in just enough batter to coat the base of the pan. Swill it around to make sure there are no gaps. Flip the crepe once the edges start to lift and cook for another minute. Make two pancakes (use the rest of the batter to cook up some savoury pancakes).
Heat another large frying pan until smoking hot. Season the pork with oil, salt and pepper. Add the pork to the pan and fry until it caramelises to a deep brown. Turn and continue on all sides. Leave the fillet to cool for 30 minutes. Spread the mustard over the fillet, then wrap it in the prosciutto.
Peel and dice the shallots and peel and mince the garlic. Heat a frying pan over a medium heat and add the butter. Gently fry the shallots for 5 minutes, then add the garlic and herbs and fry for another 5 minutes. Toss through the walnuts and leave to cool. Once the walnut mix is cooled stir through the apple sauce. Roll out the pastry into a rectangle. The long side should be just longer than the pork fillet.
Preheat the oven to 220ºC Lay the pancakes down one of the long sides of the pastry so that they overlap slightly and fill two thirds of the width of the pastry. Spread the walnut mix over the pancakes and place the pork fillet in the middle of the pancakes. Brush the side of pastry not covered by pancake with the beaten egg. Roll the pastry around the pork and make sure there’s about 1cm overlap (trim any excess).
Transfer the wellington to a baking tray lined with greaseproof paper. Roll the seam onto the bottom and slice across the top a few times to allow air to escape. Brush the pastry with the beaten egg and bake in the oven for 15 minutes before turning the temperature down to 180ºC and cooking for another 30-35 minutes (if you’re unsure, use a probe to take the temperature of the meat. It should be 70ºC.
Remove the wellington from the oven and leave it to rest for 10 minutes. Slice and serve with potatoes and veggies. Serves 4