Norfolk chef Polly Guy shares the recipe for a delicious dish on a budget 

Before we dive into this delicious recipe, it’s important to share why I have chosen it.

As a busy mum I’m always looking to save money where I can and as we are coming into the festive season soon this really is the most perfect dish to make for your loved ones.

It’s at least half the price of the original beef Wellington to make.

Not only does it look incredible but it tastes utterly delicious.

You can make this recipe at least the day before then you follow the last stage to cook it on the day.

Ingredients
440 g pork loin
2x packets of Parma ham
1 box of stuffing mix made up .any flavour of your choice
2 x pre rolled frozen puff pastry
Half jar of cranberry jam or Pollys Pantry apple port cranberry chutney
Few large handfuls of dry cranberries
Salt and pepper to season and sea salt
2 eggs

Polly's Pork Wellington is such good value (Image: Polly Guy)
Method
Season your pork loin with pepper and salt then get a large pan on medium heat  with little oil and wait for it to get hot.

Then place your loin in the pan you want to get some nice colour on it making sure to turn it sealing it and each end as well.

Take out of the pan and let it rest, you can when it’s cooler brush it with a little mustard but not whole grain.

While the pork is resting, it's time to get some clean film down on your work top.

You want to have two large sheets of clean film down over lapping making sure it’s wider enough to roll the Wellington up.

Next lay the Parma ham down layering it over the clean film then spoon on your stuffing mix gently flattening it out to cover over the Parma ham then spoon over your chutney/cranberry sauce then the dry cranberries and season well.

Then place your cool pork loin on top and very very gently roll it up like a large sausage.

So the Parma ham stuffing mix is neatly tucked away inside.

Using the clean film to roll it up tightly then twist each end and roll again till you have a nice sausage cylinder shape.

You can now place this on a plate into the fridge for a few days.

Polly Guy  (Image: Archant) When your ready to cook it take it out of the fridge and snip off the clean film next roll out the defrosted puff pastry.

One sheet we use to cover the Wellington and the second sheet to create a beautiful lattice pattern over the top .place the pork into the centre of the pastry and fold it up both sides making sure to seal it and the either sides as well, so there are no gaping holes.

Turn your oven on to 180 fan/200C.

Then using a lattice cutter I lightly flour using plain flour so I get nice lattice print out without the roller sticking.

Using 2 egg yolks only I prefer for this amazing glaze beat the yolks up then cover the whole Wellington making sure you don’t leave any patches out, as it will show once it’s cooked! 

I give it 2 good egg yolk washes then sprinkle with sea salt.

Then on to a baking tray  and then into the oven middle shelf.

Cook for about 30 minutes, it will have the most incredible dark golden colour.

Let it rest for about 20 mins before slicing into it.

It really is so delicious and the most amazing comforting smells of pork, stuffing, cranberries, fills the kitchen with a truly comforting aroma.

Top tip to ensure no soggy bottoms, place your baking tray into the oven for at least 15 mins to get it really hot.

Then when you place your Pork Wellington on it will
instantly seal the base.