Defrost fully before cooking. Preheat the oven to 210°C (190°C fan). Remove the Wellington from its packaging and place on a preheated baking sheet lined with greaseproof paper. Bake on the middle shelf of the oven for 30–40 minutes, until the pastry is deeply golden and crisp. Once cooked, remove from the oven and allow to rest for 3–4 minutes. Meanwhile, pour the creamed tartare sauce into a small saucepan and gently heat over a low heat until just simmering. Do not boil. Using a serrated knife, carefully cut the Wellington in half and place onto two warm serving plates. Pour the warm tartare cream around the Wellington and serve with your favourite sides.
ONCE DEFROSTED KEEP REFRIGERATED & USE WITHIN 3 DAYS DO NOT REFREEZE
Product Info
Cooking
Defrost fully before cooking. Preheat the oven to 210°C (190°C fan). Remove the Wellington from its packaging and place on a preheated baking sheet lined with greaseproof paper. Bake on the middle shelf of the oven for 30–40 minutes, until the pastry is deeply golden and crisp. Once cooked, remove from the oven and allow to rest for 3–4 minutes. Meanwhile, pour the creamed tartare sauce into a small saucepan and gently heat over a low heat until just simmering. Do not boil. Using a serrated knife, carefully cut the Wellington in half and place onto two warm serving plates. Pour the warm tartare cream around the Wellington and serve with your favourite sides.
Storage
ONCE DEFROSTED KEEP REFRIGERATED & USE WITHIN 3 DAYS DO NOT REFREEZE
