Chefs table atlanta extraordinary recipes

inside the bottom edge of the plastic square closest to you. Take 1 tablespoon of the mushroom mixture and press to form a thin layer covering the ham. At the bottom edge of the ham closest to you, place an egg on its side. Using the plastic wrap, gently roll the egg up and away from you. Continue rolling to encapsulate the egg in the ham until you’re left with a tube of plastic. Pinch the plastic on both sides and push any air outward. Grasp the plastic between your thumb and the forefinger with each hand and roll the plastic away from you to tighten around the Wellington. (Note: Do not tighten too much or the egg will break.) Repeat the process three more times with the remaining ham, mushroom mixture, and eggs. Remove the Wellington from the plastic.

Lay 4 more 12 × 12-inch sheets of plastic wrap on a work surface. Place the 4 rectangles of puff pastry down on the plastic in the same fashion as the ham. Roll the puff pastry away from you to encapsulate the egg. Trim off any excess puff pastry, and pinch the sides to seal, trimming off the excess. Roll the plastic around the puff pastry as you did before, and place in the refrigerator for 20 minutes.

Preheat the oven to 500°F. Unwrap the Wellingtons and place them on a clean work surface. Beat the egg yolk and water together until well mixed. With a pastry brush, generously brush the egg wash onto the Wellington and sprinkle with Maldon salt. Transfer the Wellington to a greased cookie sheet, leaving plenty of room between each Wellington. Bake for 3 minutes. Rotate the pan 180° and bake until golden brown, about 3 minutes. Serve immediately.