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Wellington question

post #1 of 17
12/31/09 at 10:04am
Thread Starter 
Hi

Im a total amateur and i have trouble getting the nice tight wellington's that you see on TV. I follow the steps but it just seems to get messy particularly the ends.

Im making a variation for tonight that is indian flavoured, so far i seared a tenderloin, coated it in a spiced onion/tomato like mixture to simulate the duxelle and then wrapped it in a layer of proscuitto. Ive now wrapped the whole thing in foil and im leaving it in the fridge to cool.

How do i get the pastry right ? its either to thick, to thin, to loose ? any tips would be really appreciated

Alan
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post #2 of 17
12/31/09 at 10:18am
Roll pastry out to rectangle, place meat on top . take bottom of dough put around meat, egg wash and put top piece over that. Now you should have 2 open ends . Egg wash both ends and entire seam and place over the top of rectangle. Turn over & Bake on
parchment paper til golden brown. If you want fancy cut out some flower designs from any excess dough egg wash and put on top. good luck!
CHEFED
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post #3 of 17
12/31/09 at 10:24am
Thread Starter 
Does the parchment paper make a difference, ive just done it on a wire tray, admittedly it does seem to stick a little !!

Ive never used parchmnet paper so does that stop it sticking ?

Sorry to be so dumb !
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post #4 of 17
12/31/09 at 10:38am
Not dumb, just lacking in experience. ;)

Parchment acts the same way that greasing a pan does -- it prevents things from sticking to the surface they are being baked on. If you don't have any, just very lightly grease a baking tray -- not a wire tray -- and put the Wellington on it as Ed B says.

If you're using puff pastry (the kind used for millefeuilles), remember that it PUFFS because of the steam that is generated when it bakes. So it will naturally puff away from the meat. (I assume that's what you mean by "too loose.") If you make holes or slits in the pastry for the inner steam to escape, that should happen less.
"Notorious stickler" -- The New York Times, January 4, 2004
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post #5 of 17
12/31/09 at 10:41am
Thread Starter 
Ah !!!

Is there a better type of pastry i can buy premade ?

I just assumed that you could only get puff pastry in sheets from stores

So your suggesting that i cut a few slits in the top, silly question but what stops it from splitting and the filling coming out ?

Alan
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post #6 of 17
12/31/09 at 10:48am
Not great big gashes, just little slits on top. Then it won't spread so much that stuff comes out, only the steam.

Puff pastry is the classic to use. Yes, you can make it at home, but it's an awful lot of work and time.

I'm not sure where you are, but here I can get it frozen. Just needs to be thawed in the fridge before rolling (or :look: out on the countertop if I'm in a hurry).
"Notorious stickler" -- The New York Times, January 4, 2004
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post #7 of 17
12/31/09 at 3:10pm
Are you letting the tenderloin cool after searing? It's a must do. It'll melt your pastry otherwise and you also need to let your "duxelle" cool first before using it. Also the duxelle needs to be as dry as you can get it too.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #8 of 17
1/1/10 at 1:21pm
I think he said he put in fridge to cool.
CHEFED
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post #9 of 17
1/1/10 at 2:42pm
Before I start a large beef wellington (I prefer to make individual ones so everyone gets it cooked the way they like. I put their initials on the top with pastry too, just to be sure. How twee is that? ) I make a batch of crepes. they serve two purposes... Once the beef is seared, i roll it in the duxelle, then tightly wrap in crepes and chill for as long as possible. Then i butter the whole thing and then wrap in pastry and chill again. The crepes absorb the juices,so you dont get a soggy bottom. And they give you a tight fit with the pastry. In the oven at 350 for 20 mins.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #10 of 17
1/1/10 at 3:28pm
Bughut,

What an interesting variation!

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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post #11 of 17
1/1/10 at 4:27pm
Hi BDL,
Most folk i know use crepes. They soak up the juices and keep the pastry tight

Ps. refrigeration between processes is important

PPs i dont use crepes for individual wellingtons 'cos u dont need them

PPs I add malden salt to the egg wash at the last minute to give an extra oomph to the pastry crust
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #12 of 17
1/1/10 at 5:22pm
Bughut - love the idea with the initials

I've heard some people also use a short crust pastry base for the bottom when making large wellingtons, and puff for the top (ala Two Fat Ladies ). That way if there are a few too many juices, the thicker pastry can deal with them.

Go the crepe too, TFL used them as well.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #13 of 17
1/1/10 at 8:19pm
TFL? Tried googling it n still no savvy DC.

It's 4 am n Im sitting up with a cup of tea. Sinuses are choked n making me cough n i'm keeping the house awake. 1 sip of tea n i'm fine til the paracetamol kicks in n i can go back to bed with a tissue soaked in olbas oil n 4 pillows to keep the snotteries at bay. Off topic i know, sorry, but i'm feeling dire. Any remedies?
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #14 of 17
1/1/10 at 8:26pm
TFL = Two Fat Ladies (of beloved memory)

BDL = Boar D Laze (Your Message Here)
What were we talking about?
 
http://www.cookfoodgood.com
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post #15 of 17
1/1/10 at 9:03pm
Cheers for that BDL. tis now 5 am n Im back... Cant sleep for coughing. Poor me!
No luck translating ur signature either. Thought it weas german, but nein!
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #16 of 17
1/1/10 at 9:17pm
TFL....it's just short for Two Fat Ladies.

Sorry you feeling like poop :(
Hot cup of tea is good start, no milk, add some lemon juice, honey, good shot of whisky.
Even if it doesn't work it makes you feel better :)

If you've got some menthol chest rub (you know the stuff that looks like vaseline petroleum jelly but smells like menthol and stings your eyes...) called Vix Vapourub here - bung that in a big bowl of steaming hot water, bend your head over the bowl, towel over your head and shoulders to trap the steam, and inhale for 5 mins.

My MIL used to do this and swore by it.

Either that or a hot shower in a nice steamy bathroom....hope something works for you. Lots of water too. My kids know the routine..."Take 2 Panadol (painkiller), drink some water, get some rest". They tease me heaps about it cuz they've heard it so often. But if it works-and it does, the wheel ain't broke so don't fix it!

Get better card is on its way :D
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #17 of 17
1/2/10 at 1:42pm
Still off topic here...





Jennifer Paterson was such a great character, I was very sad to hear when she passed on. She teamed together uniquely with Clarissa Dickson. Although apparently when they first were introduced, they weren't sure it would work, and weren't sure they wanted to work together. The instant the cameras went on----SNAP!!! Pure magic. The rest is history.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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