Pork and Black Pudding Wellington



A traditional beef wellington is hard to beat, but Emily Watkins has managed to go one better with her pork and black pudding wellington. Having shared her story with us for our 'Meet the Chef' series, here she shares one of her recipes with us.

Pork and Black Pudding Wellington

This recipe will serve two people with a very generous portion each.


- 200g pork loin or tenderloin
- 150g minced pork
- 150g black pudding

For the pastry

- 250g plain flour
- 90g pork dripping
- 100ml water
- pinch of salt


- Trim the pork loin of any sinew or fat.
- Place the pork mince and black pudding in a bowl and mix together until fully combined.
- Take a roll of cling film, place on a chopping board and pull the film out.
- Spread the black pudding and mince mix on the cling film in a rectangle.
- Place the pork loin on the mix and roll in to make a sausage with the loin running through the middle.
- Tie the ends of the cling film with string so the sausage is very firm and has no air in it.
- Bring a pan of water to a simmer, drop in the pork.
- Turn the pan down to a medium heat (if you have a temperature probe the water should stay around 65 degrees).
- Leave the pork for an hour and 15 minutes.
- Place the sausage in an iced water bath.
- While the pork is cooking, make the pastry.
- Place the plain flour in a bowl.
- Place the dripping and water in a sauce pan and bring to the boil.
- Make a well in the centre of the flour and mix in the hot dripping and water. (Use a spatula as it is hot!).
- When fully combined, wrap in cling film and leave in the fridge for at east half an hour.
- Take your cooked pork loin out of the cling film, and pat dry with some kitchen roll.
- Roll the pastry out until it is just a couple of mm thick.
- Place the pork on top and roll in.
- Pinch the pastry closed at the ends.

To finish: Heat a pan of vegetable oil to 180. Carefully place in the wellington. Cook for 8 minutes.
Lift the wellington out of the oil and place on kitchen paper. Leaved for 15 minutes for the residual heat to warm the pork. Trim off the ends, carve and serve with mashed potato and some seasonal buttered greens.

Recipe published with permission of, and thanks to, Emily Watkins and The Kingham Plough

comments powered by Disqus