Pork chestnut wellington

Ingredients

• 1 tbsp sunflower oil
• 800g pork loin, skin and most of the fat removed (leave about a 5mm layer)
• 25g butter
• 1 small onion, finely chopped
• 1 small chicken breast (about 140g), chopped
• 1 tsp porcini mushroom powder
• ½ tsp truffle oil (optional)
• 1 large egg, beaten, plus 2 egg yolks beaten with 1 tbsp water for glazing
• 100ml double cream
• 125g vacuum-packed cooked chestnuts, crumbled
• 4 sage leaves, chopped
• 12 smoked pancetta rashers
• 500g block puff pastry
• plain flour, for dusting

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