Morcon Wellington

Prepare the camto. Sliced camto into thin sheets.

Make the marinade. Mix together pineapple juice, lemon juice, soy sauce, onions, garlic, salt, and pepper until well combined. Add the camto, making sure everything is completely submerged. Marinate for 30 minutes. Remove from marinade. Set aside marinade for later.

Spread out the marinated camto pieces evenly onto a work surface.

Place and layer ham, carrots, hot dogs, pickles, bell pepper, cheese and egg slices on top of camto and roll the morcon up tightly. Wrap tightly with a butcher twine.

Sear the formed morcon then roast at 350 F oven for 30 minutes. Set aside to cool.

Make dipping sauce. In a pan over medium-high heat, boil the marinade with the tomato paste until reduced by half and color has darkened. Deglaze with beef broth and add tomato sauce, and ground black pepper. Cook for a few minutes then strain.

Prepare a plastic wrap in a work surface. Align the bacon pieces on top of the plastic wrap then place a layer of liver spread no top of the bacon

Place the fomed morcon on top of the bacon slices with liver spead. Roll to the morcon and bacon into a log then tightly wrap it to make sure the bacon is covering the morcon. Let it chill in the fridge for at least 30 mins to firm up.

Roll out the puff pastry and brush with beaten egg. Remove the plastic wrap of the formed morcon then place it in the center of the dough and roll the puff pastry around it. Seal the edges, cut of excess pieces and chill for 30 mins before baking.