You need to keep the dough as cool as possible and use more flour for rolling out the dough.Excess flour can be brushed off. After searing your beef and getting all the fillings ready have your dough in the fridge the whole time. Take it out just as you're ready to make the Wellington. You may even have to use the freezer to tighten up the dough so you can roll it easier.
7/24/16 at 3:58am