individual bacon wellingtons

How To Make individual bacon wellingtons

• 1

  Put mushrooms, shallots, and rum in a food processor and pulse til fairly smooth, but still a little chunky. Add salt and pepper to taste. Transfer to a sauté pan and cook til all the moisture is gone and the mixture has reduced by half. Set aside.
• 2

  Heat about 5 inches of canola oil in a large saucepan to 300 degrees. Cut the slab bacon into 6 even portions. Mix flour and cayenne together and dredge the bacon. Shake off the excess and deep fry for about 5 minutes, or until the bacon is crisp. Remove the bacon to a paper towel.
• 3

  Add the balsamic vinegar and honey to a sauté pan and reduce it by half. Add the bacon and bathe them in the sauce.
• 4

  Lay out one piecrust and place the bacon slabs on top, about ½ inch apart. Cut the pate to fit on top of the bacon, about 1/8 inch thick. Place about ½ tsp of the mushroom mixture on top of the pate.
• 5

  Carefully lay the other piecrust on top, making sure you leave enough room to reach the other piecrust. (Think of ravioli). Place a ring mold (or a drinking glass) that is about ½ inch larger than each Wellington over one of the parcels and press down firmly enough to cut the crust. Repeat for the rest of the parcels. Remove the excess crust.
• 6

  Using your fingers, roll the edges pf each parcel like you would an empanada. (or you can simply crimp with the tines of a fork). Transfer parcels to a greased baking sheet.
• 7

  Beat the egg with a little water and brush n top of each parcel.
• 8

  Bake in a 350 degree over for 15-20 minutes, or until crusts are browned.
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