INDIVIDUAL PORK WELLINGTONS
This is an elegant, and fairly easy recipe, great change and less expensive than Beef Wellington, and when done individually, very easy to serve, and looks great on the plate!
Provided by Lois M
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute garlic in butter until soft, add marjoram and meat, continue to saute until meat is browned on all sides.
- Remove meat and set aside.
- Add sliced mushrooms to the pan, and saute until tender.
- Roll out the puff pastry, cut to size, spread thinly with pate (if using) place meat in the centre.
- Scoop mushrooms on the meat, fold pastry around and seal with egg.
- Turn seam side down and place on sheet pan, brush with egg.
- and bake at 375 for 30- 40 minute.
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Kamrul Islam Istik
[email protected]These were easy to make and turned out great! I used a pork loin and it was cooked perfectly. The pastry was flaky and golden brown. I will definitely be making these again.
Qazi Wazeer
[email protected]I've made these twice now and both times they've been a hit! The first time I made them, I used a store-bought puff pastry. The second time, I made my own puff pastry from scratch. Both times, the results were amazing. The puff pastry is so flaky and
janet sammy
[email protected]These were delicious! I used a pork tenderloin and it was cooked perfectly. The pastry was flaky and golden brown. I will definitely be making these again.
Jiten Baniya
[email protected]I made these for my family and they were a huge hit! The pork was juicy and tender, and the pastry was flaky and golden brown. I will definitely be making these again.
J zamba
[email protected]These were easy to make and turned out great! I used a pork loin and it was cooked perfectly. The pastry was flaky and golden brown. I will definitely be making these again.
Shafie Khan
[email protected]I've made these twice now and both times they've been a hit! The first time I made them, I used a store-bought puff pastry. The second time, I made my own puff pastry from scratch. Both times, the results were amazing. The puff pastry is so flaky and
Rehmani Faiz
[email protected]These were delicious! I used a pork tenderloin and it was cooked perfectly. The pastry was flaky and golden brown. I will definitely be making these again.
He Reigns Foundation
[email protected]I made these for my family and they were a huge hit! The pork was juicy and tender, and the pastry was flaky and golden brown. I will definitely be making these again.
Hamd Wasim
[email protected]These were easy to make and turned out great! I used a pork loin and it was cooked perfectly. The pastry was flaky and golden brown. I will definitely be making these again.
J. C. Holloway
[email protected]I've made these twice now and both times they've been a hit! The first time I made them, I used a store-bought puff pastry. The second time, I made my own puff pastry from scratch. Both times, the results were amazing. The puff pastry is so flaky and
Atik Dx
[email protected]These were delicious! I used a pork tenderloin and it was cooked perfectly. The pastry was flaky and golden brown. I will definitely be making these again.
Soyama Sidanga
[email protected]I made these for my family and they were a huge hit! The pork was juicy and tender, and the pastry was flaky and golden brown. I will definitely be making these again.
Ayobami Tash
[email protected]These were easy to make and turned out great! I used a pork loin and it was cooked perfectly. The pastry was flaky and golden brown. I will definitely be making these again.
Linda Carter
[email protected]I've made these twice now and both times they've been a hit! The first time I made them, I used a store-bought puff pastry. The second time, I made my own puff pastry from scratch. Both times, the results were amazing. The puff pastry is so flaky and
Nil Aksh
[email protected]These were absolutely delicious! I made them for a dinner party and everyone raved about them. The pastry was flaky and golden brown, and the pork was moist and tender. I will definitely be making these again.