Sausage & Spinach Stuffed Pork Wellington

Well, its a bit like Pork Wellington, but instead of having the stuffing around the meat - its inside the meat. A very simple but impressive dish and so tasty! Just a few vegetables and some gravy and you have a delicious Sunday dinner!

Ingredients:          (Serves 4)

1 pork fillet (about 550g)
3 pork sausages (casing removed)
100g fresh spinach
handful pine nuts
1/4 tsp. black pepper
pack of ready rolled puff pastry
1 egg
10g butter
little oil


Method:

Put the spinach into a pan and put on a low heat with the lid on, stirring occasionally until wilted. Drain in a sieve and press out the water. Then chop and put into a bowl. Let cool. Add the sausage meat, pine nuts and pepper and mix well with a fork.

Set the oven to 170 C. Pat the pork fillet dry with kitchen paper and using a sharp knife, butterfly the fillet. To do this, you need to cut the fillet lengthways - but not all the way through. Open it like a book and do the same again to the thick pieces. So the pork is opened up. (If you feel like its not big enough, you can put between 2 pieces of cling film and gently hit with a rolling pin to flatten and spread out a little more).

Put the stuffing in the centre of the pork (lengthwise) and roll up. Tie with string to secure. Heat 10g butter and 1 tbsp. oil in a flameproof roasting tin and pop on the hob. Add the pork and fry each side to brown and then put in the preheated oven for 1 hour. Remove from the oven, cut off the string and leave to cool.

Open the pastry and lay the pork in the centre. Wrap the pastry around it and seal with a little beaten egg. Make leaf shapes from excess pastry and lay over the top. Brush with egg and cook at 200 C for 30 minutes.

Serve with gravy and veg of your choice. A delicious weekend treat!