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.
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.
