Salami Wellington
Serves 830 mins prep75 mins cook
An easy and visually appealing recipe for Salami Wellington that is perfect for any meat board. This dish uses puff pastry filled with a savory mix of sautéed onions, mushrooms, and salami, seasoned with mayo, dijon mustard, and sriracha.
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What you need
Instructions
1: Preheat oven to 350F. 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.View original recipe