Pork Mince Wellington with Sage

Gretel Shaw

This Pork Mince Wellington with Sage is a hearty twist on the British classic, combining rustic simplicity with elegant presentation. The filling’s savory richness, enhanced by fragrant sage and a hint of Dijon, offers a comforting and flavorful upgrade to the traditional beef Wellington. Encased in flaky, golden puff pastry, it's perfect for a festive dinner or an upscale weekday meal. Rooted in classic English cuisine but adapted for modern sensibilities, this dish embodies both refinement and rustic warmth.

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Prep Time 40

Cook Time 45

Total Time 1 25

Course Main Course

Cuisine British / Irish

Servings servings

Calories 600 kcal

Equipment

12-inch skillet

Mixing bowls

Rolling Pin

baking tray

parchment paper

sharp knife

Pastry brush

Ingredients

2 tablespoons olive oil - Extra virgin preferred
1 medium yellow onion - Finely diced
2 cloves garlic - Minced
1.5 pounds ground pork (minced pork) - Fresh and ideally 85% lean
1 tablespoon sage - Fresh, finely chopped
2 teaspoons Dijon mustard
1 large egg - Beaten, for binding
1 teaspoon salt - Kosher salt recommended
0.5 teaspoon ground black pepper - Freshly ground
1 sheet puff pastry - Thawed if frozen
1 large egg - Beaten, for egg wash

Instructions

Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Heat olive oil in a skillet over medium heat. Add the onions and cook for about 4–5 minutes until softened and translucent. Add minced garlic and sauté for another 1 minute until fragrant.
Transfer onion and garlic mixture into a mixing bowl. Allow to cool slightly before adding ground pork, sage, salt, pepper, mustard, and one beaten egg. Mix thoroughly until combined, but do not overwork the mixture to keep it tender.
On a lightly floured surface, roll out the puff pastry sheet slightly to even out the thickness (if needed). Shape the pork mixture into a log, about 10 inches long, and place it in the center of the pastry.
Wrap the pastry over the meat, sealing edges tightly. Use a fork to crimp the seam or tuck the edges underneath. Brush the top with the remaining beaten egg for a golden crust.
Make a few shallow diagonal cuts across the top to allow steam to escape and to create a decorative finish.
Place the Wellington onto the prepared baking tray and bake for 40–45 minutes, or until the pastry is deep golden brown and the internal temperature reaches 160°F (71°C).
Let the Wellington rest for 10 minutes before slicing to allow juices to settle and avoid a soggy base.

Notes

For a richer flavor, replace Dijon mustard with wholegrain mustard.
Use freshly ground pork for best texture.
You can prepare the meat mixture up to 24 hours in advance.
Add sautéed mushrooms or chestnuts to the filling for an autumnal twist.

Nutrition

Calories: 600kcalCarbohydrates: 21gProtein: 25gFat: 46gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.01gCholesterol: 144mgSodium: 596mgPotassium: 413mgFiber: 1gSugar: 1gVitamin A: 101IUVitamin C: 2mgCalcium: 44mgIron: 3mg

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