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Pork fillet Wellington
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A picture of Pork fillet Wellington.

Pork fillet Wellington

Miss Fluffy's Cooking (Angie's Italian Cooking)
Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy
Italy

I'm not a big beef fan but trust me, this works perfectly with pork too! The parma ham is a super tasty addition. Great Sunday lunch and impressive too 😊 #bakingcontest #Wellington #dinner #mainmeal #pork #pastry

I'm not a big beef fan but trust me, this works perfectly with pork too! The parma ham is a super tasty addition. Great Sunday lunch and impressive too 😊 #bakingcontest #Wellington #dinner #mainmeal #pork #pastry

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Pork fillet Wellington

Miss Fluffy's Cooking (Angie's Italian Cooking)
Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy
Italy

I'm not a big beef fan but trust me, this works perfectly with pork too! The parma ham is a super tasty addition. Great Sunday lunch and impressive too 😊 #bakingcontest #Wellington #dinner #mainmeal #pork #pastry

I'm not a big beef fan but trust me, this works perfectly with pork too! The parma ham is a super tasty addition. Great Sunday lunch and impressive too 😊 #bakingcontest #Wellington #dinner #mainmeal #pork #pastry

Read more
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Ingredients

4 servings
  • Round of puff pastry
  • 500 gfillet of pork
  • 4-5 slicesparma ham
  • Knobbutter
  • Olive oil
  • Egg to glaze
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Steps

  1. 1

    Prep the pork. Remove any fat, wash and pat dry with kitchen paper. Place on top of parma ham, roll it up

    A picture of step 1 of Pork fillet Wellington.
    A picture of step 1 of Pork fillet Wellington.
    A picture of step 1 of Pork fillet Wellington.
  2. 2

    Heat oil and butter in a pan. Brown the meat all over. Leave to cool a bit. Heat oven to 180. Put meat in the middle of the rolled out pastry, slice a small strip off and set a side. Carefully roll it up and decorate with the strip of pastry. Glaze with egg

    A picture of step 2 of Pork fillet Wellington.
    A picture of step 2 of Pork fillet Wellington.
    A picture of step 2 of Pork fillet Wellington.
  3. 3

    Roast at 180 for 35-40 mins. Pierce with a cocktail stick to check juices run clear. Rest for 10 minutes on a wire rack before carving. Serve with veg of your choice 😀

    A picture of step 3 of Pork fillet Wellington.
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Miss Fluffy's Cooking (Angie's Italian Cooking)
Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy
on September 09, 2019 17:01
Italy
Cookpad UK member and ambassador living in Italy.Check out my website! www.angiesitalianhomecooking.comGo follow me on...Instagram: angies_italian_cookingI love food, I love cooking. I've learnt how to cook different things but especially how to cook Italian food. I've been living in Italy for a number of years now. My Italian husband approves of my cooking so I can't be too bad in the kitchen! If anyone has a question or recipe request, feel free to ask :) I aim to share my Italian cooking, entwined with a few other recipes. If you bookmark my recipes, please give me a like or a comment. Thanks :) Fluffy XXX
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