Spam Wellington

Name: Spam Wellington
Ingredients: 2 sheets frozen puff pastry, thawed; 12 ounces Spam, cut in 12 slices and browned; 9 ounces stouffer's creamed spinach, thawed; Mushroom mixture; 2 tablespoons butter; 1 teaspoon garlic, minced; 1 tablespoon onion, diced; 2 cups mushrooms, in 1/4-inch slices; 1/2 teaspoon marjoram, dried; 2 tablespoons parmesan cheese, grated; 1 pinch white pepper; Egg wash; 1 egg; 1 tablespoon water

14 ingredients

4 steps

Ingredients

2 sheets frozen puff pastry, thawed
12 ounces Spam, cut in 12 slices and browned
9 ounces stouffer's creamed spinach, thawed
Mushroom mixture
2 tablespoons butter
1 teaspoon garlic, minced
1 tablespoon onion, diced
2 cups mushrooms, in 1/4-inch slices
1/2 teaspoon marjoram, dried
2 tablespoons parmesan cheese, grated
1 pinch white pepper
Egg wash
1 egg
1 tablespoon water

Directions

1

Heat oven to 350°. Line baking sheet with parchment paper. In a medium skillet, melt butter, and saute garlic, onion, mushrooms, marjoram, and white pepper until translucent. Remove from heat, mix in parmesan cheese, and set aside.
2

In a separate small bowl, combine egg and water until well blended; set aside.
3

Cut each sheet of puff pastry into six squares (for a total of 12 squares). Place one piece of 'spam' on one square of puff pastry; top with 2T spinach; add another piece of 'spam', top with 1/6th of mushroom mixture, and top with puff pastry. Paint edges of top piece of pastry with egg wash; seal to bottom pastry. Repeat with remaining ingredients five more times; brush entire top of each pastry with egg wash mixture.
4

Place on parchment lined baking sheet; and bake 25-30 minutes.