Ingredients:

1 tbsp one stop olive oil
1 one stop onion, very finely chopped
4 one stop garlic cloves, finely chopped
2 x 350g sausage meat
85g white bread, blitzed to breadcrumbs
400g pork fillet
1 x 500g block puff pastry
plain flour, for dusting
1 egg, beaten

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Method:

1. In a covered frying pan over low heat, warm 1/2 tbsp oil. The onion should be added, covered, and cooked for 8 minutes or until tender. For two minutes, add the garlic and stir. Pour the mixture into a sizable basin and leave it there to finish cooling. After it has cooled, mix in the sausage and bread crumbs. To blend, thoroughly mash. Wrap in a blanket and let stand.

2. Bring a nonstick frying pan to a high temperature. Rub the pork with 1 tbsp oil, then sear for 2-3 minutes, turning the meat every 20 seconds, until it is just browned all over. To totally cool, transfer to a platter.

3. Arrange the stuffing on a piece of parchment paper. Form into a rectangle that is 20 cm wide and 20 cm long.

4. In the meantime, spread out one-third of the pastry to a rectangle that is approximately 32 x 18 cm on a lightly dusted surface (it needs to be at least 3cm bigger than the stuffing log on all sides). Transfer to a piece of baking paper that is nonstick. The leftover pastry should be rolled out into a 25 x 35 cm rectangle and placed on a second piece of baking paper. both for 15 minutes.

5. Transfer the smaller pastry sheet to a sizable baking tray while still on its parchment paper. Put the stuffing log in the centre, lengthwise, and egg wash the pastry.

6. If you’d like, roll the trimmings again and cut out seasonal shapes. Secure the top and use the egg to glaze. Cut a steam hole in the top of the pastry and pierce it at both ends. For up to 6 hours, cover and refrigerate the dish for 30 minutes.

7.Set the oven’s settings to gas 6, 200°C, and fan 180°C. Until crisp and the meat is thoroughly cooked, bake the Wellington for one hour. After resting for 10 to 15 minutes, slice to serve.

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