1 package of pre-made crepes (can be found in the produce section of most grocery stores)
1 small package of Prosciutto
1 package of frozen puff pastry sheets
2 lbs of portobello mushrooms
4 shallots
Minced garlic
Fresh Thyme
1/2 cup Marsala wine
1+ cup Chicken Broth
2 tbsp Flour
Salted Butter
1 egg
Salt & Pepper
Preparation:
Slice your pre-marinated Hatfield pork tenderloin into small pieces and sear on all sides until golden
In the same pan, chop 1 lb of mushrooms and sautรฉe in butter until soft with 2 chopped shallots, a pinch of fresh thyme, 1 tbsp of minced garlic and salt and pepper to taste.
Slice your puff pastry sheets, prosciutto and crepeโs into squares large enough to hold your pieces of pork.
Create an egg wash by beating 1 egg and set aside in a bowl
Roll out your puff pastry squares with a rolling pin and begin to assemble your mini wellingtons.
First place down the puff pastry, followed by the crepe, prosciutto, a spoonful of the mushroom mixture, and then add the pork on top.
Brush the edges of the puff pastry with your egg wash and fold up the sides to seal everything in place.
Brush the top of the wellingtons with the egg wash and bake at 425 until the puff pastry is golden and the internal temperature of your pork reaches 145 degrees.
For the Marsala sauce:
In the same pan create your Marsala sauce.
Add in 2 tbsp of butter and sautรฉ 1 lb of sliced mushrooms with 1 sliced shallot, and 1 tbsp of minced garlic.
Once your mushrooms are soft and golden stir in 2 tbsp of flour and allow to cook for a minute or two stirring frequently.
Pour in 1/2 cup of Marsala wine and 1+ cups of chicken broth whisking constantly. Season to taste with salt and pepper.
Serve your mini pork Wellingtons with mashed potatoes, fresh green beans or asparagus and the Marsala sauce.
Recipe created by Hatfieldโs friend Lauren Robertson