Easy modern Wellington

Instructions

• Preheat oven to 350F (180C). Have an ungreased or parchment-lined baking sheet ready. After unwrapping block of pastry, slice a 1/2-in. (1-cm) strip from both ends and set aside for decorations. Slice remaining pastry in half. Place 1 piece on a lightly floured surface. Measure length of one pork tenderloin. Using a lightly floured rolling pin, roll dough so it is 8 in. (20 cm) wide and 2 in. (10 cm) longer than the tenderloin.

• Lightly spread pastry with Dijon, leaving 1 in. (2.5 cm) along edge. Then lay 4 slices of prosciutto across pastry, overlapping slightly, leaving edge uncovered. Place pork horizontally across prosciutto, then tuck under skinny end. Spread tenderloin with a little more Dijon. Crumble rosemary overtop, then sprinkle with pepper.

• Whisk egg with water. Brush over pastry edges. Pull bottom and then top of pastry with prosciutto over pork so they overlap slightly. Pinch top edge into dough underneath. Roll out pastry ends so they're a little thinner. Fold corners inward to form a triangle. It's okay if it's not perfect. Lightly brush ends with egg wash. Lift ends up and over log. Press folded ends into dough. Place log, seam side down, on baking sheet.

• Form another log with remaining ingredients. Make 3 holes in top of each log for steam to escape. Thinly roll out pastry strips for decorations. Cut out leaves. Press decorations on top of logs. Brush logs and decorations with egg wash. Be careful not to let it pool.

• Bake in centre of preheated oven until golden brown and an instant-read thermometer inserted into thickest part of meat reads 170F (75C), 35 to 40 min. Turn sheet halfway through. Let stand 5 min. Before serving, cut in half or into thick slices.