MEATBALL WELLINGTON

My husband’s work travels bring him to Hollywood, Florida every now and again, and when he’s in town he picks up dinner from Levy’s, the local fast-food spot. Their outrageous Trump Burger was the inspiration for this bite-sized appetizer. (Word to the wise: if you’re in the area, their babka is a must-have.)

Serves 10

• 1 lb (450 g) ground beef
• 1 egg
• 2 Tbsp finely minced onion
• 1 Tbsp finely chopped fresh parsley
• ½ tsp salt
• 1 slice whole wheat or white bread
• 2 puff pastry sheets (I used the Pepperidge Farm 17.25 oz [480-g] pkg)
• 3 oz (85 g) pastrami, chopped
• 1 egg + 1 Tbsp water, beaten, for egg wash

BOURBON MUSTARD SAUCE

• ¼ cup Dijon mustard
• 1 Tbsp whole-grain mustard
• 2 Tbsp bourbon
• 2 Tbsp honey
• ¼ cup water

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Place beef, egg, onion, parsley, and salt in a medium bowl. Wet the slice of bread, squeeze out, then chop finely and add to bowl. Mix just to combine.

3. Cut each puff pastry sheet into 12 squares. Scoop out the meat in tablespoons and form into meatballs. Stretch each puff pastry square out, then place a few pieces of pastrami in the center with a meatball on top. Wrap the puff pastry around the meatball and pinch closed, forming a closed ball. Place seam side down on the prepared baking sheet. Continue with the remaining meatballs. (You should have 20-24 in total.)

4. Brush your Wellingtons with egg wash and bake for about 40 minutes, or until lightly browned.

5. For the sauce: Combine sauce ingredients in a small saucepan and bring to a simmer over medium-low heat. Allow to reduce until the alcohol from the bourbon cooks out and the mixture easily coats the back of a spoon, about 10-15 minutes.

6. To serve: Plate two Wellingtons and drizzle with sauce.

NOTE: Sauce may be made a week ahead and kept in the refrigerator in an airtight container.

(Originally featured in FamilyTable, Issue 644)