Pork wellingtons with fennel and apple salad

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a baking tray with oil.
2. Peel, core and f inely chop 1 apple and place in a small bowl with onion and thyme. Toss to combine. Heat half the oil in a small non-stick frying pan over medium-high heat. Add onion mixture and cook, stirring, for 5 minutes or until softened. Transfer to a bowl. Cool.
3. Heat remaining oil in same pan over medium-high heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a plate. Cool.
4. Lay 1 piece of pastry on a flat surface. Sprinkle with one-quarter of the onion mixture, leaving a 3cm border. Place 1 piece of pork in centre of pastry. Brush edges of pastry with water. Fold pastry over pork to form a parcel, sealing seams well. Lightly spray top of parcel with oil and sprinkle with one-quarter of the caraway seeds. Repeat to make 4 parcels.
5. Place pork wellingtons, seam-side down, on prepared tray. Bake for 25–30 minutes or until pastry is golden and crisp.
6. Meanwhile, cut remaining apple into batons (see Quick Tip p32). Combine apple, fennel, celery, parsley and juice in a bowl. Toss to combine. Serve pork wellingtons with fennel and apple salad.