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
i@hotmail.frThese 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
w.qazi79@aol.comI'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
jsammy@yahoo.comThese 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
b.j@yahoo.comI 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
j_z6@yahoo.comThese 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
k-shafie@gmail.comI'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
faiz_rehmani@yahoo.comThese 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
he10@aol.comI 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
w58@yahoo.comThese 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
j-h@yahoo.comI'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
d_a13@gmail.comThese 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
soyamas@gmail.comI 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
ayobamit16@gmail.comThese 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
c-l@aol.comI'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
a_nil40@yahoo.comThese 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.