Salami Wellington

Give me all the wellingtons!!! 

I absolutely love this recipe for how easy it is and how pretty it would look on any meat board! 

• 2 tbsp oil

• 1 onion, diced

• About 200 grams mushrooms, chopped finely

• Puff pastry square, about 1 lb

• 1 tbsp mayo

• 1 tsp dijon mustard

• 1 tsp sriracha 

• 1 salami (350g)

• 1 egg, beaten

• Sesame seeds

DIRECTIONS:

1. Preheat oven to 350 F. 

2. Start by heating a pan at medium high heat. Add oil. Add onion and saute until translucent. 

3. Add mushroom and lower heat to medium low. Saute, mixing often, until mushroom reduced and there is no more moisture. 

4. Roll out puff pastry on a parchment paper. Mix mayo, dijon and sriracha together and spread on puff pastry, leaving 3 side lines empty, about 1 inch. 

5. Place onion and mushroom mixture on top of your sauce. 

6. Unwrap your salami and place at the only edge that is filled with sauce and onion mix. Start rolling your puff pastry over your salami. 

7. Once a roll forms, cut out excess puff pastry and make slits on top for air circulation. 

8. Brush egg on top then sprinkle sesame seeds and make it look nice!

9. Bake for 65-75 minutes. 

Enjoy,

Guila