Prepare the components of the Wellingtons the day before or the morning before you intend to assemble them. Once assembled, freeze them for at least six to eight hours (ideally overnight) and up to a week. Make sure you have plenty of room in your freezer before starting.
This was our first time making the mini Wellingtons. My son said, on his second bite, "This is the best thing I've ever eaten" we knew we had a winner. That you can make them so much ahead of time and freeze them till needed is the next best part after eating them! I just want to add that we were worried about the timing after reading a comment that the meat was overcooked, but for our oven, the cooking time was exactly right. I do recommend checking a bit earlier with a meat thermometer, just to be sure.
I use to make this for fancy dinner parties years ago and I just rediscovered it...perfect do ahead, scaled for two.
Love a traditional version too but hubs wasn't wanting the pate or foie this year.
I've made this recipe a couple of times and it is a showstopper. My sister asked me for it and it just reminded me of how delicious it is - I may have to go in again! It's doable because of all the advance work - it's pretty cool to be able to take the time to comb your hair AND dazzle the diners.
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