Inspired by the legendary dish, Beef Wellington, I have added my own ingredients to transform pork fillet into something special. The flavour of the apple really enhances the taste.

750g pork fillet

300g brown mushrooms (chopped)

3 celery sticks (peeled and chopped)

1 large onion (chopped)

2 green apples (grated)

2 garlic cloves (chopped)

30cm x 40cm puff pastry sheet

2 tbs black sesame seeds

2 tbs Dijon mustard

2 egg yolks (beaten)

3 tbs olive oil

Salt and pepper

Heat the oven to 180*

Heat a non-stick frying pan, and seal the fillet of pork. Keep it on the side.

Using the same pan heat the oil then add garlic, onion, celery, and mushrooms. Stir together, and when the aromas come out add the apple. Remove from the heat.

Lay the pastry on a sheet pan and spread with the mushroom mixture. Then lay on the pork fillet and spread with the mustard and seasoning.

Center the fillet, fold over the pastry to wrap and seal.

Keep it in the fridge for 20 minutes

Take it out and brush with egg yolk, and sprinkle with the sesame seeds.

Bake for 35 to 40 minutes until golden brown.