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Will this convert someone who hates Spam? Probably not. I've made Beef Wellington before, and I prepared this the same way. The big exception is that there's no need to check the doneness before removing from the oven. There's also no need to shape the meat: it's already a perfect rectangle.
Ingredients
1 can (12 ounces) of Spam
1 strip of bacon, finely chopped
3 ounces mushrooms, finely chopped (1 cup)
1/2 small red onion, diced
1 teaspoon oil
1 garlic clove, minced
1/2 teaspoon thyme
1 teaspoon dry vermouth
salt and pepper
2 teaspoon Dijon mustard
2 or 3 slices of ham
1 egg
8 ounces puff pastry
Directions
1. Cook bacon over medium heat, stirring occasionally, until fat is rendered.
2. Raise heat to medium high, and stir in mushrooms and onion. Cook until liquid released by mushrooms is cooked off, about 5 minutes. Reduce heat to medium and continue to cook until mushrooms are browned, stirring frequently, another 10 minutes. Scrape bottom of pan as necessary to prevent burning.
3. If the pan looks dry, add some oil, then stir in garlic and thyme. Cook until fragrant, another 1-2 minutes, but watch to make sure garlic doesn't burn. Stir in vermouth, scraping the bottom of the pan as needed. Scrape mixture into a bowl and set aside.
4. In the same pan, add oil. Season Spam generously with salt and pepper, then sear on all sides until it shows somewhat of a char, 1 or 2 minutes per side. It won't brown like a raw meat, so don't cook for too long. Transfer to a plate to cool somewhat. Brush all over with mustard.
5. Heat oven to 400 degrees F.
6. On a clean surface, roll a long sheet of plastic wrap. Place ham slices on top to make a square shape, arranging them in an even layer, slightly overlapping. Add more ham if needed to completely surround the Spam in the next step. Spread cooled mushroom mixture on top of the ham.
7. Center Spam on the ham slices. Fold in the sides, pressing tightly, tucking in any bits that come loose. Wrap tightly in plastic wrap, place on top of the folder part so it remains sealed. Place in refrigerator for at least half an hour, and up to overnight.
8. In a small bowl, whisk together egg and 1 teaspoon of water. Lay puff pastry out on a baking sheet. The sheet should be able to completely cover the Spam. If it won't, roll out the pastry as needed.
9. Carefully unwrap and place chilled Spam block in the center of the puff pastry. Tuck in any bits that come loose, and wrap puff pastry up tightly, pinching together any seams. Place seam-side down on the baking sheet. Brush top and sides of pastry with egg wash, and use a sharp knife to cut a few slits into the top of the pastry.
10. Bake for about 25 minutes, until the pastry is golden brown. Remove fron oven and allow to rest for 10 minutes. Slice and serve while warm.
11. Tell everyone you're serving Beef Wellington, and have your camera ready to record their reactions. Post on social media as necessary.
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