Pork wellingtons with fennel and apple salad
green apple, unpeeled
1 medium, finely chopped
lean pork fillet
480 g, cut into 4 pieces
reduced-fat puff pastry
2 individual, halved, just thawed
2 individual, thinly sliced
fresh flat-leaf parsley
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a baking tray with oil.
- 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.
- Heat remaining oil in same pan over medium-high heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a plate. Cool.
- 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.
- Place pork wellingtons, seam-side down, on prepared tray. Bake for 25–30 minutes or until pastry is golden and crisp.
- 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.