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Assemble the wellington the day before and chill. Allow an extra 5-10 minutes’ cooking time from chilled.
Unroll the puff pastry onto a lightly floured surface, and roll out a bit more to get a 35cm x 30cm rectangle. Transfer to a large baking tray lined with baking paper and chill.
Trim out the thickest part of the stalk from the cabbage leaves, trying to keep the leaves mostly intact. Blanch in salted boiling water for 3 minutes, then refresh in iced water until cold. Drain really well, pat with kitchen paper and roll out the leaves between 2 tea towels with a rolling pin to flatten and remove any moisture. Lay them out on a sheet of baking paper to form a 20 x 25cm rectangle, trimming off the edges with a knife.
Heat half the oil and fry the onion in a frying pan over a medium heat for about 10 minutes until soft. Add the sage and cook for a minute or so, then transfer to a bowl and leave to cool. Add the chestnuts to pan with the remaining oil and cook until starting to caramelise, then add the butter at the end to give a final bit of colour, drain with a slotted spoon and add to the onion mix.
When the chestnut and onion mix is cold, mix in the sausage meat and breadcrumbs and salt and mix well. Spread one-third of this mix across the bottom third of cabbage rectangle (along a short side) and lay the pork fillet on top; season. Pat the remaining stuffing mix over the pork to seal it in and roll the cabbage away from you into a cigar shape, tucking in the ends.
Watch our video below to see how to make the Wellington.