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Our Wellingtons, made in our kitchen and wrapped in a hand-cut pastry lattice, ready to bake at home. A proper Christmas showstopper with none of the stress, and guaranteed to get a reaction when it hits the table.
How to cook
Keep it in the fridge until the oven is ready. For an extra-golden finish, brush the pastry with egg yolk and chill it for 10 minutes before baking.
Heat the oven to 220°C with a heavy baking tray inside. Sliding the Wellington onto a hot tray starts cooking the base straight away, so there's no soggy bottom.
Bake at 220°C for the first 12 minutes, then turn down to 180°C to finish.
Allow about 30 minutes in total for an individual Wellington, 45 minutes for one that serves 4 to 6, and 55 minutes for one that serves 6 to 8. Go by a probe: 50 to 52°C in the centre for pink.
Rest for 5 to 10 minutes, then slice with a serrated knife.
Our Wellingtons, made in our kitchen and wrapped in a hand-cut pastry lattice, ready to bake at home. A proper Christmas showstopper with none of the stress, and guaranteed to get a reaction when it hits the table.
How to cook
Keep it in the fridge until the oven is ready. For an extra-golden finish, brush the pastry with egg yolk and chill it for 10 minutes before baking.
Heat the oven to 220°C with a heavy baking tray inside. Sliding the Wellington onto a hot tray starts cooking the base straight away, so there's no soggy bottom.
Bake at 220°C for the first 12 minutes, then turn down to 180°C to finish.
Allow about 30 minutes in total for an individual Wellington, 45 minutes for one that serves 4 to 6, and 55 minutes for one that serves 6 to 8. Go by a probe: 50 to 52°C in the centre for pink.
Rest for 5 to 10 minutes, then slice with a serrated knife.