ibériko wellington
Occasions

A Christmas centrepiece dish with a delicious Spanish twist. Featuring Spain's famous acorn-fed Ibérico pork, delicately wrapped in cured Ibérico ham and a Fino sherry duxelle, all wrapped in a golden, flaky puff pastry. 

Method:
  1. To make the mushroom duxelle: in a food processor, using the pulse function, blitz the mushrooms until they are the size of a grain of rice, then place them into a bowl. 
  2. Heat the olive oil in a frying pan, add the mushrooms, along with the rosemary and the sherry wine. Cook, stirring occasionally, until the wine has evaporated and the mixture has softened (10min approx). Add the butter and stir until fully melted and integrated. Reserve and leave the duxelle to cool.
  3. Season the Presa and sear in a hot frying pan or on a griddle.  Leave to cool.
  4. When all the ingredients are at room temperature, lay the slices of ham in a sheet of cling film. Add a layer of the duxelle and then place the Presa on top.  Wrap the Presa tightly with the help of the cling film. Let it rest in the fridge for at least a couple of hours.
  5. In this recipe, the Wellington filling is wrapped in a thin layer of pancakes to avoid too much moisture leaking into the pastry. With the egg, flour and milk, prepare a couple of pancakes following any basic recipe and wrap the whole piece of meat tightly with the pancakes (having removed the cling film).
  6. Preheat the oven to 200°C, 180°C fan, gas mark 6.  Unroll the pastry onto a baking sheet.  Trim a 2cm strip off one long side and reserve.
  7. Place the pancake-wrapped presa in the centre. Brush the edges of the pastry with beaten egg, then fold the pastry to completely encase the Presa. 
  8. Use the reserved pastry to cut shapes to decorate the Wellington, then brush with the remaining egg.
  9. Bake for 25/30 minutes.
  10. Leave to rest for at least 5 minutes before slicing to serve.

Little tip:

This recipe lends itself to advance preparation, perfect when entertaining. The whole Wellington can be made the day before, ready to bake for minimum stress!

Ibérico Wellington

Cooking timeCooking time: 40 mins
Ready in: 1 hour
Prep time: 20 mins
Serves: Serves 4

A Christmas centrepiece dish with a delicious Spanish twist. Featuring Spain's famous acorn-fed Ibérico pork, delicately wrapped in cured Ibérico ham and a Fino sherry duxelle, all wrapped in a golden, flaky puff pastry. 

Ingredients

Brindisa products

1 Ibérico pork Presa (700g approx)
8 slices of Ibérico ham
2 tbsp sherry wine
1 tbsp North and South Olive oil

Other products

200g mushrooms
1/2 tbsp chopped rosemary
320g ready-rolled puff pastry
20g of butter
1 egg for the pancake
1 cup flour
Drop of milk and water for the pancake batter
1 egg, beaten for painting
Salt & pepper to season

Shop the recipe - 4 products available

raw meat (ibesa presa), a glass of red wine and a sprig of thyme on a bage background
Ibesa Ibérico Pork Presa, Frozen, 700g
A beautifully marbled shoulder cut, presa is prized by Spanish chefs for its tenderness and depth of flavour. Best seared and roasted or sliced for the grill, it’s a cut that balances richness with juiciness — a true showcase of Ibérico pork. Ibesa’s pigs are raised in the protected landscape of Los Pedroches, where centuries-old holm and cork oaks provide acorns for grazing during the montanera. As founders of the Los Pedroches PDO, Ibesa ensures every piece reflects the purity and tradition of the region. Approximately 700g. This is a frozen product.* *Brindisa takes all due care to pack frozen items securely. Please unpack immediately on delivery. Products that have partially defrosted may be treated as fresh, with a reduced shelf life.
(4)
£46.20
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Freshly sliced Senorio Bellota 100% Iberico Ham on a tray
Freshly Sliced Boneless Señorio Acorn Fed 100% Ibérico Ham, 100g
Freshly sliced in our Balham Deli. This DOP Extremadura ibérico de bellota ham is made from animals raised in Extremadura that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. 100% ibérico. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. Ideal for sandwiches with crusty bread or pan de coca, tomato and extra virgin olive oil.  For best results, remove from fridge at least 30 minutes before serving. Please be aware that, depending upon which part of the ham your pack has been sliced from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed
(10)
£22.50
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Fino del Puerto Sherry, Lustau, Jerez. Palomino 37.5cl
Clean, fresh, saline and bone dry. Elements of sea and tangy yeast. Pale straw colour, dry, light and smooth. Laced with scents of the sea and a profound 'flor' aroma. Clean and fresh. Recommended with cheese and almonds
(1)
£15.75
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Brinidsa North & South Olive Oil Brindisa Spanish Foods
Brindisa North & South Olive Oil 1L
An extra virgin olive oil produced in Navarra. This oil is made from a blend of olives indigenous to the north of Spain, Arbequina, and to the south, Picual. The finished oil is clean tasting with grass and tomato notes balanced by a touch of spiciness on the finish.  
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£19.25
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Method:
  1. To make the mushroom duxelle: in a food processor, using the pulse function, blitz the mushrooms until they are the size of a grain of rice, then place them into a bowl. 
  2. Heat the olive oil in a frying pan, add the mushrooms, along with the rosemary and the sherry wine. Cook, stirring occasionally, until the wine has evaporated and the mixture has softened (10min approx). Add the butter and stir until fully melted and integrated. Reserve and leave the duxelle to cool.
  3. Season the Presa and sear in a hot frying pan or on a griddle.  Leave to cool.
  4. When all the ingredients are at room temperature, lay the slices of ham in a sheet of cling film. Add a layer of the duxelle and then place the Presa on top.  Wrap the Presa tightly with the help of the cling film. Let it rest in the fridge for at least a couple of hours.
  5. In this recipe, the Wellington filling is wrapped in a thin layer of pancakes to avoid too much moisture leaking into the pastry. With the egg, flour and milk, prepare a couple of pancakes following any basic recipe and wrap the whole piece of meat tightly with the pancakes (having removed the cling film).
  6. Preheat the oven to 200°C, 180°C fan, gas mark 6.  Unroll the pastry onto a baking sheet.  Trim a 2cm strip off one long side and reserve.
  7. Place the pancake-wrapped presa in the centre. Brush the edges of the pastry with beaten egg, then fold the pastry to completely encase the Presa. 
  8. Use the reserved pastry to cut shapes to decorate the Wellington, then brush with the remaining egg.
  9. Bake for 25/30 minutes.
  10. Leave to rest for at least 5 minutes before slicing to serve.

Little tip:

This recipe lends itself to advance preparation, perfect when entertaining. The whole Wellington can be made the day before, ready to bake for minimum stress!

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Freshly sliced Senorio Bellota 100% Iberico Ham on a tray
Freshly Sliced Boneless Señorio Acorn Fed 100% Ibérico Ham, 100g
Freshly sliced in our Balham Deli. This DOP Extremadura ibérico de bellota ham is made from animals raised in Extremadura that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. 100% ibérico. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. Ideal for sandwiches with crusty bread or pan de coca, tomato and extra virgin olive oil.  For best results, remove from fridge at least 30 minutes before serving. Please be aware that, depending upon which part of the ham your pack has been sliced from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed
(10)
£22.50
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Chocolate sardines novelty christmas gift barcelonaChocolate sardines novelty christmas gift barcelona
Chocolate Sardines 24g
Milk chocolate wrapped in foil to look like sardines. A great treat to amuse children. They will like these chocolate sardines more than the real ones!  Taste profile: Smooth and creamy milk chocolate with vanilla notes. By Simon Coll, a chocolatier family business founded in 1840, in Catalonia. As featured in The Guardian's 'Christmas Gift Gifts for Food Lovers' 2024
(3)
£2.65
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judion butter beans in a jar Navarrico Butter Beans, Brindisa Spanish Foods
Navarrico Butter Beans, 700g
These butter beans, or judiones, are carefully cooked to retain their shape and texture. The judion beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.
(62)
£7.00
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brindisa spanish foods tortas de aceite
Gavino Traditional Olive Oil Biscuits 180g
The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Made in several different flavours, the traditional biscuit is sweet, crisp and flaky with a mild taste of anise. Contains 6 tortas per pack
(15)
£4.75
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Brindisa Tarta de Santiago IGP Almond Cake Brindisa Spanish Foods
Brindisa Tarta de Santiago IGP Almond Cake 700g
Tarta de Santiago is the iconic product of this Galician city, popular with pilgrims for over a thousand years. Composed of a pastry case filled with almond paste, the most recognisable characteristic of the cake is the cross of St James in sugar on its surface. Rich, dense and moist, a delicious hand-made cake.
(92)
£13.95
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Jar of Ortiz Sardines a la Antigua in Olive Oil
Out of stock
Ortiz Sardines in Olive Oil, 190g
Caught and processed on the same day for optimum freshness. Lightly fried in oil. Buttery and tender. These premium sardines are sourced daily from northern Spain’s coastal auction houses and tinned just hours after being caught. Hand-cleaned, lightly fried, and preserved in olive oil, they develop a rich depth of flavour during a four-month marination. With a melting, buttery texture and intensely savoury taste, they’re perfect for tapas platters, artisan sandwiches, or served on toasted bread with piquillo peppers.
(6)
£8.25
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100% iberico ham in the bone with a 'Great Taste' award on a white backgroundSenorio 100% iberico ham on th bone on a wooden board with a label in an outdoor setting
Out of stock
Señorío Acorn Fed 100% Ibérico Ham, Whole
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.  
(1)
£714.00
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