Amanda from Madison, WI
Amanda participated in 2018 Week 5: Pies, and attempted the Wellington Challenge. Let's see how they did!
How do you rate your baking performance?
Give your pie a name based on the ingredients and decoration.
Classic Beef Wellington: Small-scale beef wellington with mushroom duxelles and homemade puff pastry. I cut small mushrooms out of the puff pastry to illustrate what was inside.
Tell us about your proudest moment — or humble failure — in this week’s baking challenge.
My puff pastry puffed up into beautiful layers. . . except that I must have folded the packets incorrectly as the top portion was very thick and did not cook through. The beef was tender, flavorful and juicy but a little overdone as I was concerned that the pastry was potentially raw. It's a fine balancing act between overdone meat and properly cooked pastry that I clearly need to hone. That being said, I cooked up the remaining puff pastry dough this morning with a generous sprinkle of cinnamon, sugar and an egg wash and they were delightful!
Describe how you added a Wisconsin twist to your creation.
Wisconsin butter and beef from The Conscious Carnivore which sources all of its products as locally as possible. The morning left-over pastry treats were sprinkled with Penzey's cinnamon sugar and a few with Penzey's vanilla sugar.