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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.
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
2/3 cup goat cheese, divided
2 eggs beaten with 2 tablespoons water
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.
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.