An easy but impressive dish using ready-made pastry with a pork, chestnut and orange filling
Hare Wellington
By Published: March 20, 2020
- Yield: 2 Servings
- Prep: 30 mins
- Cook: 10 mins
- Ready In: 40 mins
An easy but impressive dish using ready-made pastry with a pork, chestnut and orange filling
Ingredients
- 2 hare loins
- 2 pork sausages
- 1 egg
- 500 grams ready to use puff pastry
- 2 tbsp fresh parsley
- 4 chestnuts can be tinned
- 1 tbsp orange juice
- salt and pepper
Instructions
- Season the Hare Loins with salt and pepper. Sear the loins in a hot Pan, take off heat and let cool.
Take the two sausages and remove the outer skins, place in a bowl and add one egg, the parsley, orange juice and chestnuts and mix well.
Take the Puff Pastry and roll out to a size which generously covers the two loins in a rectangular shape.
- Place the Sausage Mix onto the Pastry with the Loins and roll up in a tube shape, tuck in both ends to seal and egg wash the Wellington. Season before cooking.
- Heat the baking sheet in the oven before placing the wellington onto it, this will help with a soggy bottom. Cook in the Oven 200C/mark 6 for 10 Mins. The wellington should be golden brown and pastry cooked.
- Rest for 4 Mins to relax the meat.
Slice and Serve