Pork and apple wellington
Prep time 30 minutes Cook time 35 minutes
Ingredients | Cost Guide |
| 1.2 kg pork fillet | $14.40 |
| 6 sheets puff pastry | $2.50 |
| 3 Granny smith apples | $1.50 |
| 50g Spinach leaves | $0.75 |
| 1 teaspoon cinnamon | $0.05 |
| Total Cost | $19.20 |
| Cost per kg (finished product) | $16.00 |
| Recommended sell price (70% mark-up) | $32.64 |
| Recommended price per kilo | $27.20 |
Please Note: the pork element of the above cost guide is based on whole carcass breakdown.
Ingredients
- •1.2 kg pork fillet
- •6 sheets puff pastry
- •3 Granny smith apples
- •50g spinach leaves
- •1 teaspoon cinnamon
Method
- 1.Cut pastry diagonally in half.
- 2.Place 100g of pork fillet in the centre of pastry.
- 3.Place one corner of the pastry onto the other.
- 4.In the top of pastry parcel, place cinnamon, apple and spinach.
- 5.Pinch pastry downwards until sealed.
General Information
Customer cooking instructions:
Place parcel on a baking tray and brush with egg or milk. Bake for 35 minutes at 180 degrees.
Thank-you to Paul Klooster from Ashburton Meats for the development of this recipe.
