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Fattie Wellington

70chevelle Posts: 280
edited November -1 in Pork


Duxelles Mixture

1/2# mushrooms roughly chopped

1/2 med onion, finely chopped

2 cloves garlic, peeled and roughly chopped

1 sprigs fresh thyme, leaves only

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2# Sage Sausage

1/2# Proscuitto

Dijon Mustard

2 sheets puff pastry


Saute onions, mushrooms and garlic in butter/evoo

Flatten out sausage, spread duxelles mixture, roll and seal

Sear fattie, remove from egg and let cool

Layer proscuitto on fattie

Spread dijon mustard on puff pastry dough

Wrap fattie in puff pastry and seal well with egg wash

Bake for 45 minutes or until internal temp is 160 and dough is golden brown.  You may have to pierce the bottom to drain the grease.  Slice and serve.


Number of Servings:

Time to Prepare: 1.5-2 hours