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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

By Chatelaine Updated November 4, 2008



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 Marco Producer: Jen O’Brien Host: Victoria Walsh, Chatelaine’s associate food editor Click here for a printable PDF of this Cooking Class segment.
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