Busy in Brooklyn

Salami Wellington

2 tbsp extra virgin olive oil
1 large shallot, finely minced
16oz. finely minced cremini mushrooms
2 cloves garlic, finely minced
2 tsp fresh thyme
salt and pepper, to taste
splash of whiskey, optional
5 strips Abeles & Heymann beef fry
2 tbsp dijon mustard
14oz. Abeles & Heymann salami
2 sheets puff pastry, thawed
1 egg yolk, thinned out with a splash of water

Method:

In a shallow pan, heat the olive oil. Add the shallots and saute until translucent. Add the mushrooms and saute over high heat until all the liquid has been released and the mixture is mostly dry, about 10 minutes. Add the garlic, thyme, salt and pepper and stir to incorporate, saute 1 minute. Deglaze the pan with whiskey, if desired. Remove the mushroom mixture from the pan and transfer to a plate or baking sheet. Place in the freezer to cool.

Lay a large piece of Saran wrap on your work surface. Place slices of beef fry down in a row, overlapping slighty. Spread the mushroom mixture over it. Brush the salami with dijon mustard and place on top of the mushrooms. Lifting the Saran wrap, roll the layers around the salami, tightening the roll around the sides until taut. Place in the freezer while you prepare the puff pastry.

Preheat oven to 425 degrees.

Lightly roll out the puff pastry to smooth out the folds. Take the second sheet of puff pastry, and using a lattice cutter, cut out a strip of lattice.

Remove the roll of salami from the freezer. Place on the solid sheet of puff pastry, wrap it around tightly and seal the ends. Brush with egg wash. Wrap the lattice sheet of puff pastry over it and brush with additional eggwash.

Transfer to a parchment lined baking sheet and bake until golden brown, about 25 minutes.

Slice and serve.