Cooking Class: Easy modern Wellington Not a pastry chef? No worries. Our delicious riff on the classic beef Wellington (made with less-pricey pork and puff pastry) is outrageously quick | |
Credits: Videographer/Editor: John Di MarcoProducer: Jen O'Brien Host: Victoria Walsh, Chatelaine’s associate food editor Click here for a printable PDF of this Cooking Class segment. | |
Related links |
Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.