Spam Wellington

Step 1

Heat a pan on medium-high heat. Lightly oil. When the oil is shimmering add a block of spam and sear on all sides until a golden crust forms.

Step 2

Place aside to rest. While it is still hot brush the dijon mustard on all sides.

Step 3

For the duxelle, finely chop the mushrooms and shallot. Sear in the same pan on medium heat. Cook for 5-6 minutes stirring frequently until the most of the moisture has evaporated.

Step 4

Lower the heat to medium-low. Add butter, thyme, finely minced garlic, and red wine. Scrape the bottom and sides of the pan with a wooden spoon to release any fond.

Step 5

When there is no more visible red wine add salt and pepper to taste. Turn the heat off but keep the mixture in the hot pan to keep warm for now.

Step 6

On plastic wrap, layer crepes and/or prosciutto. Spread the duxelle evenly on top

Step 7

Add the mustard covered spam. Using the plastic as a handle, wrap the spam completely in the crepe/prosciutto blanket. Twist the ends of the plastic wrap to ensure maximum tightness. Place the package in the fridge for 30 minutes.

Step 8

Preheat the oven to 425F. In the meantime, roll out the puff pastry out to about 1/4 inch thickness. Whisk egg and water together to make an egg wash. brush the midde inside section with egg wash. Remove spam from fridge. Remove plastic wrap and place on the puff pastry.

Step 9

Wrap the spam fully with the puff pastry, pinching any cracks shut. Brush the top with egg wash and sprinkle kosher salt on top. Bake at 425F for 35-40 minutes. Remove and let rest for at least 5 minutes before cutting into thick slices. Attempt to enjoy.