Empty the packet of stuffing mix into a large mixing bowl. Add boiling water (250ml) and stir thoroughly. Leave to stand until the water is absorbed then gently remix.
Heat a non-stick frying pan over a high heat. Rub the pork with 1 teaspoon of oil, then sear in the pan for 2 – 3 mins, rotating until the pork is browned all over. Transfer to a plate to cool completely.
Transfer the stuffing onto a sheet of baking paper. Shape into a rectangle, 20cm wide and the length the pork. Place the pork in the centre on top of the stuffing.
Using the paper to help, roll up, so the stuffing encases the pork. Use your hands to shape the stuffing around the meat. Chill for 30 mins.
Unroll the sheet of puff pastry on a lightly floured surface. Place the stuffing encased pork log in the centre of the pastry. Brush some beaten egg along all the edges of the pastry.
Fold the pastry over to form a long chunky roll, use a fork to crimp all three edges. Brush with the beaten egg.
Reroll any trimmings and cut out festive shapes. Place on top and brush with the beaten egg. Pierce the top of the pastry to make a small steam hole.
Transfer to a baking tray and cover and chill for 30 minutes.
Preheat the oven to gas 6, 200C, fan 180C.
Bake the wellington for 40 – 60 minutes until crisp and the meat is cooked through.
Rest for 10 – 15 minutes, then slice to serve.
Top Tip – Use gluten free puff pastry to make sure your gluten free friends can enjoy, too!
