Pork & California Prune Wellington

Makes: 2Prep Time: 30 minutesCook Time: 35 minutes


  • 450g pork fillet
  • 15 California Prunes
  • 1 clove of garlic
  • 1 red onion, sliced
  • 1 Bramley apple, grated
  • 1 tbsp chopped hazelnuts
  • handful of chopped parsley and sage
  • salt and pepper
  • 2 tsp olive oil
  • 320g packed ready-made puff pastry
  • 4-6 slices of prosciutto
  • 1 egg, beaten
  • 125ml red wine
  • 100ml veg or chicken stock


  1. Pre-heat the oven to 200°C.
  2. Make the California Prune ‘duxelle’ by putting the California Prunes in a food processor and mixing to a paste. In a bowl mix this with the chopped hazelnuts, herbs and grated apple.
  3. Fry the onion and garlic in 1 tbsp of the olive oil until soft but not coloured and add this to the mixture and allow to cool.
  4. Fry the pork fillet in the remaining olive oil until browned on all sides – allow this to cool completely.
  5. Roll out the puff pastry to a rectangle and cutting the prosciutto slices in half, line the inside of the pastry – leaving a 1cm border around all edges.
  6. Spread the ‘duxelle’ mixture over the prosciutto then place the rested pork fillet on top.
  7. Brush the edges with the egg and wrap the pastry around the pork – completely sealing all the edges.
  8. Place on a baking tray and brush with the remaining egg.
  9. Place in the pre-heated oven for 10 minutes – then reduce the temp to 170°C and cook for a further 15 minutes.
  10. Remove from the oven and allow to rest for 10-12 minutes.
  11. Make a sauce with the leftover pan juices – add the red wine and stock , season and reduce until a thick glossy consistency.
  12. Serve slices of the pork wellington with baby new potatoes and a mixture of green vegetables (fine green beans, mangetout and petit pois)