I'm thinking about cooking Beef Wellington this upcoming weekend for six adults and three kids. I've made it, with ok-ish results, before, but the trick is always getting the pastry right. Not too dry, not too soggy. (It was a bit too soggy when I last made it).
Wikipedia suggests a crepe to help prevent this: what are some other techniques I can use? Should I make multiple smaller ones, should I twiddle with temperatures or let the pastry defrost more than I normally do - I'm open to suggestions.
- I am using store-bought puff pastry
- 4 sheets of pastry vs ~350 g of meat
- the meat has not been frozen and has reached room temperature before being wrapped
- Starting at 200C
- fairly small gas oven