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Pork Wellington


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1 can (4 ounces) sliced mushrooms, drained and finely chopped
1 teaspoon dried onion
1 can (12 ounces) low sodium luncheon meat (Spam)
1-1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoons water

Preheat oven to 450o. Squeeze the chopped mushrooms in a towel to remove excess liquid. Mix mushrooms and onion. Set aside. Cut meat crosswise into 4 portions.

Stir together flour and salt. Cut in shortening until it is the size of small peas or smaller. With a fork, stir in the water 1 tablespoon at a time until well mixed. Using hands, gently squeeze the pastry together until it adheres in a ball. Flatten the ball on a long sheet of waxed paper. Cover it with a second sheet of waxed paper and roll out an 8 x 21-inch rectangle. Cut 1 inch off a short side and trim the remaining 3 sides to mostly straighten edges. Cut into fourths so that each section is approximately 8 x 5-inches.

Place 1/4 of the mushroom mixture in the center of each section of pastry. Place meat on top of the mushrooms. Wrap pastry over the meat, brushing seams with water to seal. Place packet seam side down on a baking sheet. Cut shapes from the remaining pastry to decorate tops, using water to “glue” on the pieces. Cut several steam vents in each packet. Bake for 15 minutes or until light brown. Serves 4.




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Last modified: 07/15/2013