Salmon Wellington with Carrot Puree

I made this recipe this evening on a whim. I have weird whims.

Carrot Puree:
Ingredients
1/2 stick butter
1 tbsp. extra virgin olive oil
7 carrots, peeled and diced
1/2 small onion, diced
1 glove garlic
1/4 cup heavy cream
salt and pepper to taste

Melt the butter and the oil in a skillet over medium high heat.
Add the carrots, onion and garlic. Saute for about 10-15 minutes, until onions are translucent.
Add the contents of the skillet into a food processor. Add the 1/4 cup heavy cream and blend until smooth, adding salt and pepper to taste. Keep warm and set aside.

Wellington Ingredients
4 4oz. Salmon Filets, skin removed
salt and pepper to taste
1 egg, lightly beaten

Spread:
1/2 stick butter
1 pint baby bella mushrooms, cleaned and sliced
1/2 small onion, diced
2 cloves garlic
5 sun-dried tomatoes
salt and pepper to taste

Dough:
1 egg
1/4 cup water
2 cups all-purpose flour
1/2 tsp. salt
1 tbsp. garlic powder

Preparation
Preheat the oven 350 degrees.

Make the Dough:
Mix the water and egg together in a small bowl.
In a large bowl, combine flour and salt.
Make a well in the center of the micture and pour in the egg.
Mix well. If the mixture is too dry, then add a little water, until the dough is pliable.
Seperate the dough into four quarters.
Roll each quarter out with a rolling pin until elastic.
On a lightly floured surface, roll out the dough, and set aside.

Make the spread:
Melt the butter in a skillet over medium high heat.
Add the sliced mushrooms, onions, garlic and sun-dried tomatoes. Saute for about 10-15 minutes, until onions are translucent.
Add the contents of the skillet into a food processor and blend until smooth. Set aside.

ASSEMBLY:
Lay out each quarter of the dough on a lightly floured surface.
Spread the mushroom mixture onto the dough, leaving about 1 inch clear around the edges.
Sprinkle salt and pepper on both sides of the salmon.
Place the salmon in the middle of the mushrooms.
Use a pastry brush to spread the lightly beaten egg around the edges of the dough.
Wrap the dough around the salmon and seal. Repeat until all four salmon are wrapped.
Place the salmon wellingtons onto a lightly buttered dish and bake for 35-40 minutes.
When cooked, spoon a couple tablespoons of the puree onto a plate, and place one wellington in the center of the puree. Sprinkle with freshly ground pepper. Serve immediately.