FIESTA HAM WELLINGTON

1. Preheat oven to 350°F. Meanwhile, pat dry ham with paper towels and then brush ham with mustard until fully covered.
2. In a pan, melt margarine and sauté onion and mushrooms for 3 to 5 minutes. Place mixture in a food processor until finely chopped. Set aside.
3. Make pastry by combining flour and salt, and then cut in margarine into flour until mixture becomes coarse and crumbly in texture. Slowly pour in water and knead until dough is formed. Cover and rest in the chiller for 15 minutes.
4. Flatten dough until about 1/4 inch thick, leaving some for making designs. Spread mushroom mixture in the center. Place ham in the middle, fold in corners and pinch together. Place in an ovenproof dish seam sides down and brush with some beaten egg.
5. Flatten the remaining dough and roll lattice pastry cutter over it if available. If not, cut long thin strips and create a lattice design on the prepared wellington until the whole ham is covered by the pattern. Brush with beaten egg.
6. Bake for 20-25 minutes or until golden brown. Rest for 15 minutes before slicing.

Makes 10-15 servings.

(Yield: 1 whole ham/10 to 15 slices)

Tip/s: 

• Serve with roasted or sautéed vegetables such as onion, cherry tomatoes, zucchini, and bell peppers