Pork & chestnut wellington recipe | Good Food
Make this pork and chestnut wellington for an indulgent family dinner or celebratory meal. Serve with Tom Kerridge's wild mushroom sauce and roast potatoes
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Ingredients
- 1 tbsp sunflower oil
- 800g pork loin skin and most of the fat removed (leave about a 5mm layer)
- 25g butter
- 1 small onion finely chopped
- 1 small chicken breast (about 140g), chopped
- 1 tsp porcini mushroom powder
- ½ tsp truffle oil (optional)
- 1 large egg beaten, plus 2 egg yolks beaten with 1 tbsp water for glazing
- 100ml double cream
- 125g vacuum-packed cooked chestnuts crumbled
- 4 sage leaves chopped
- 12 smoked pancetta rashers
- 500g block puff pastry
- plain flour for dusting
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