Pork Wellington

Lay out the puff pastry side to side to thaw.

Peel and finely chop the shallots and garlic.

Clean the mushrooms and finely chop them.

Sauté the shallots and garlic in hot butter, then add the mushrooms. Sauté until all the moisture has evaporated. Add the white wine, remove the pan from the heat and allow to cool.

Wash the meat, pat dry. Sprinkle both side with salt and pepper. Sear all sides until well browned in hot oil. Remove the meat from the pan.

Preheat the oven to 200°C, 400 F, gas 6.

Combine the mushrooms with the ground pork, bread crumbs and thyme and mix well. Season with salt and pepper.

Roll out the puff pastry so that it is large enough to accommodate the filling.

Spread approximately one quarter of the ground pork/mushroom mixture in the middle of the pastry. Put the meat on top. Spread the rest of the ground pork/mushroom mixture around it and cover with the pastry.

Wrap it tightly and pinch the edges well to form a tight seam.

With the seam facing downwards place it on a baking sheet that has been lined with grease proof paper. Brush with the egg yolks and bake in the oven for approximately 45 minutes. Brush with egg yolk again roughly 10 minutes before the end of the cooking time.