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I have been meaning to make this recipe for a while. It is from the Cuisine at Home Holiday Menus magazine. (2007).
Moe loved it. So it is definitely a keeper. I made a couple of changes. Because I was just making it for the two of us, I rolled out just one sheet of puff pastry. I cut off the edges for decorations and then cut the remaining sheet into four squares . Topped two of the squares with a pork medallion, topped with the spinach and cheese and then topped with another square. Sealing well. I didn’t have prosciutto so I left that out and I subbed out the goat cheese with what I had on hand, which was imported sheep’s feta cheese. Decorated and brushed with the egg wash.
Pork Wellingtons
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Source: Cuisine at Home – Holiday Menus 2007
Sear in 1 Tablespoon Olive Oil – Chill:
2 pork tenderloins
cut into 8 medallions
Salt and Pepper
Saute in 1 Tablespoon olive oil:
1 Tablespoon garlic minced
1/2 teaspoon red pepper flakes
1 bag baby spinach
Prepare: Assemble with:
1 box frozen puff pastry – thawed
4 ounces proscuitto, thinly sliced, divided
Seared medallions
2/3 cup goat cheese, divided
Sauteed spinach
Brush with:
2 eggs beaten with 2 tablespoons water
Mushroom Sauce
2 tablespoons olive oil
1/2 pound sliced mushrooms
1 chopped shallot
1 tablespoon tomato paste
2 tablespoons of flour
2 tablespoons butter
1 cup dry white wine
2 cups chicken broth
1 sprig fresh thyme
1 sprig fresh parsley
Salt and pepper medallions and sear to brown. Please in a 450 oven for 8 to 10 minutes. Remove and refrigerate to cool.
(Use pan and drippings to saute mushrooms for sauce)
Saute garlic and pepper flakes in 1 tablespoon olive oil . Add spinach, toss to wilt and season with salt. Drain spinach in a sieve, pressing with a spoon until dry, then coarsely chop. Cool.
Roll puff pastry out and cut off ends to even. Save ends to decorate. Cut each sheet into four squares. Place a pork medallion on each square, top with spinach, cheese and prosciutto.
Brush Corners of pastry with egg wash and fold a corner up to the top. Fold the opposite corner to the centre in the same way: press corners to adhere.
Tuck in the sides as if wrapping a gift and fold up remaining corners, gently stretching pastry over open areas to enclose the fillings. Transfer Wellingtons to a parchment lined baking sheet.
Decorate Wellingtons with pastry cut outs.
Preheat oven to 425°F with rack in lower third: brush Wellingtons with egg wash and until golden. About 30 minutes. Let rest 5 minutes before serving.
Mushroom Sauce
Saute shallots in olive oil. Add the sliced mushrooms and cook until mushrooms start to brown. Add two tablespoons butter, the flour and cook for a couple of minutes. Add the chicken broth, wine , tomato paste, parsley and thyme. Simmer. Serve with Pork Wellingtons.
this looks fantastic!
Oh! Bless you! Seriously. I love beef wellington, but it's a little pricey and I don't know if I want to make duxelles. Then, I thought \”Salmon En Croute\”…but this is brilliant! It's more affordable and simply elegant and lovely. The mushroom sauce is a nice change from bernaise or hollandaise. This is it for Christmas Eve. I love Cuisine at Home, so I already know this one's great. Thank you, thank you, thank you!!!
Oh lala ! I love dishes like this.. they say Celebration to me..Yours is exquisite!
Ann this looks really delicious…a perfect holiday meal! Very festive!L~xo
Je connais le blog Food with style, les photos et les recettes sont vraiment savoureusesEt ce plat est plus qu'appétissant, j'adore ça
The pastry looks exquisite Ann! what a festive looking meal…love it.
What a gorgeous dinner! I love pockets of puff pastry filled with either chicken or meat. Thanks, Ann. I think I'll have to give this a try –
A feast for the eyes as well as the palate. This was beautifully prepared, plated, and photographed.
Oh my goodness, I want this for dinner. I can imagine how delicious this is and your presentation is perfect. Pork is a wonderful choice.
Ann, this is a feast for the eyes as well as the mouth and tummy! I like the changes you made, the feta would be delicious.I'm thinking I would love to have this for Christmas dinner this year! Thank you for sharing such delicious recipes, you make everything look so irresistible that I want to try it all. I'm in trouble! 🙂
Too pretty to eat. But, I can always close my eyes.
I like the sound of a pork wellington! It looks really good!
i made this evening and realized there is a missing statement. You might want to edit and add the tomato paste to the mushrooms before the flour and butter, other than that, a solid recipe.