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Fattie Wellington

70chevelle70chevelle Posts: 278
edited 8:48PM in Pork
IngredientsDuxelles Mixture
1/2# mushrooms roughly chopped
1/2 med onion, finely chopped
2 cloves garlic, peeled and roughly chopped
1 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2# Sage Sausage
1/2# Proscuitto
Dijon Mustard
2 sheets puff pastryInstructionsSaute onions, mushrooms and garlic in butter/evoo
Flatten out sausage, spread duxelles mixture, roll and seal
Sear fattie, remove from egg and let cool
Layer proscuitto on fattie
Spread dijon mustard on puff pastry dough
Wrap fattie in puff pastry and seal well with egg wash
Bake for 45 minutes or until internal temp is 160 and dough is golden brown.  You may have to pierce the bottom to drain the grease.  Slice and serve.NotesNumber of Servings: Time to Prepare: 1.5-2 hours
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