Harissa Pork Cheeks Wellington
Prep: 35 minutes
Cook: 35 minutes
Cook: 35 minutes
Medium
Serves 6 people
We've teamed up with fellow Great Taste Award producers and B Corp, The Jolly Hog, to bring you these mouth-watering Rose Harissa Pork Cheeks, now available in Sainsbury's.
Made with high-welfare British pork, this aromatic spiced wellington makes for the perfect centrepiece to impress and delight your guests.
Ingredients
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1 pack The Jolly Hog Harissa Pork Cheeks
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6-8 large savoy cabbage leaves
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2x 320g packs ready rolled puff pastry
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4 tbsp Belazu Caramelised Onion Flavour Hack
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1 egg, beaten
Method
- Step 1: Preheat the oven to 210°C / 190°C fan.
- Step 2: Blanche the savoy cabbage leaves in plenty of boiling salted water for 3-4 minutes, then refresh in icy water to maintain the bright green colour. Drain thoroughly and set aside.
- Step 3: Lay one of the puff pastry sheets onto a lined roasting tray. Carefully spread the Caramelised Onion Flavour Hack onto the puff pastry using a knife, leaving a 3cm edge all the way around.
- Step 4: Dab the drained savoy leaves with some paper towel to remove any excess water. Lay half of them onto the pastry, on top of the Caramelised Onion paste.
- Step 5: Place the Harissa Pork Cheeks on top of the cabbage, followed by another layer of cabbage leaves on top. Brush some of the beaten egg around the edge of the pastry and then top with the second puff pastry sheet.
- Step 6: Gently press the puff pastry around the pork cheeks to remove any air, then cut off any excess pastry leaving around 1.5cm as a border. Using a fork, crimp the edges, then brush the whole Wellington with the remaining beaten egg.
- Step 7: Make 3 small cuts into the top of the pastry and roast in the preheated oven for around 35 minutes until golden and flaky.
