Recipe Method

1. Finely chop or whiz in a food processor,  the onions, spinach and button mushrooms.
2. Place a medium-sized nonstick pan over low heat. Add the onions, spinach, mushroom and 1⁄3 a teaspoon each salt and pepper to the pan and sauté until the water has evaporated, about 5-8 minutes.
3. Remove the cooked and dry vegetables from the pan and set aside to cool slightly, about 10-15 minutes.
4. Preheat the oven to 180°C and line a large baking tray with baking paper.
5. In the meantime, combine the mustard and bbq spice. Brush the mixture evenly onto the pork fillet.
6. Unravel and cut 1⁄4 off the end of the puff pastry on the lined baking tray Save the 1⁄4 for later. Evenly spread the cooled paste onto the sheet of puff pastry, leaving a 3cm border around the pastry edges. Brush the beaten egg on the 3cm border.
7. Neatly place the pork fillet on the left side of the pastry. Fold the top and bottom border of the pastry onto the pork fillet, creating a seal. Tightly roll the pastry from left to right, until a tight roll is formed. Before baking, ensure the seam is facing down on the baking tray.
8. Cut the remaining 1⁄4 of the pastry into neat lines about 2-3 cm wide. Arrange the cut pastry onto rolled wellington, creating a pastry design. Brush the remaining egg wash over the wellington, sprinkle with sesame seeds and bake for 30-40 minutes or until golden brown and flaky.
9. Allow the wellington to cool on a cutting board for 5-8 minutes before slicing.
10. Serve a slice of wellington alongside crispy baby potatoes and broccoli.