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Pork and white pudding Wellington
Fruit and vegetables
3 large
onions
, thinly sliced
small bunch fresh
sage
, leaves only (about 15 leaves required)
½ small eating
apple
, peeled and diced
few fresh
sage
leaves, finely chopped (optional)
Tins, packets and jars
300ml/10fl oz chicken or pork stock
1 tbsp
plain flour
, plus extra for dusting
Cooking ingredients
15g/½oz fresh
breadcrumbs
1 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
40g/1½oz
butter
1 free-range
egg
, beaten
1 block (400–500g/14oz–1lb 2oz)
puff pastry
1 tbsp softened
butter
Meat, fish and poultry
1
pork fillet
, approx. 500g/1lb 2oz
6–8 slices
prosciutto
or Parma ham
Other
75ml/2½fl oz dry
cider
75g/2¾oz white pudding, crumbled
100ml/3½fl oz dry
cider
Back to recipe
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