Mushroom Duxelles Wellington.

Stuck in doors today so a spot of cooking was in order. This is my take on Mushroom Duxelles Wellington. It is the thick end of Fallow deer loin shot in Cambridgeshire and butchered at home, the Duxelle is mushroom and onions fried off and reduced with Worcestershire Sauce, salt and pepper, the meat is flashed in a searing hot pan for less than 30 seconds just to brown it off it is then coated in the mushrooms and onions, wrapped in cling film and put in the fridge. I cheated with the puff pastry and bought it from the supermarket, the pastry is rolled and then a layered with ham followed by the loin, then rolled, scored and given an egg yolk wash before going into a fan oven at 180 for 25 minutes.