This is an simple and tasty recipe for one person.
Preheat oven to 200°C or 400°F or gas mark 6. Place a non-stick baking sheet (from the pastry) and the pig fillet on a baking/roasting tray; and brush with olive oil and season with pepper. Place in middle of oven for 20 minutes and then remove to cool (in a refrigerator).
Mix the liver sausage and the chopped mushrooms in a cup. Place the pastry on the non-stick baking sheet on the baking/roasting tray, then the fillet. Coat with the liver sausage and chopped mushrooms mixture. Salt and pepper to taste. Place the bacon on top of the meat. Wrap and seal in the pastry sheet. Brush the Wellington with the egg.
Preheat oven to 200°C or 400°F or gas mark 6. Place on baking tray in middle of oven for 20 minutes (or until pastry is brown).
Serve hot with ketchup, boiled broccoli or peas, and potatoes. See also Beef Wellington.