Hi guys,
I am attempting my first Beef Wellington for Christmas dinner this year and have found a recipe online which I will use as a general guideline, this recipe however uses puff pastry which I wish to substitute for shortcrust due to family preference. I am worrying that this might turn out a bit stodgy or affect the cooking of the beef fillet, could someone advise me on any amendments I need to account for or should I be OK following the recipe?
Many Thanks
I am attempting my first Beef Wellington for Christmas dinner this year and have found a recipe online which I will use as a general guideline, this recipe however uses puff pastry which I wish to substitute for shortcrust due to family preference. I am worrying that this might turn out a bit stodgy or affect the cooking of the beef fillet, could someone advise me on any amendments I need to account for or should I be OK following the recipe?
Many Thanks