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Old 05-06-2016, 12:35 PM   #1
Assistant Cook
Join Date: Apr 2016
Location: london
Posts: 16
Beef Wellington pastry


In a weeks time I will be making some of my favourite dish Beef Wellington.

Anyway, the pastry will be made of a premade all butter puff pastry like this:-


There is a strong possibility that some of the beef wellington will be left over and I want to keep it for the next day to give to my mum.

Please advise how the 'spare' bit is best preserved after i have eaten the rest. Do I chill it immediately after cooking? or let it rest naturally etc?? My mum lives at another address so I will have to transport it to her the next day (in say cling film, tin foil or a container)

I would appreciate thoughts



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Old 05-22-2016, 08:27 AM   #2
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erehweslefox's Avatar
Join Date: May 2016
Location: Hatfield, PA
Posts: 578
Cheers for taking on a beef wellington! ambitious dish I haven't done. Would love to.

So the idea here is how we can preserve it, right? 48 hours, you are cool (got the pun there?) as long as you keep it less the 40 degrees. You sound like a brit, so if it gets to five Celsius you might worry.

I wouldn't freeze something for a two day difference, just keep it cold.

A beef dish I made today, I'd be confident in it on Wednesday as long as it was in a consistent cold place. For transport I'd say ziploc bag, press out as much air as necessary, and pack it with ice all around.

Beef Wellington is a dish I've always wanted to make, if you have a good recipe I'd love to hear it, best of luck.
sourdough isn't a recipe, it is a process.
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beef, other, pastry

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