Puff Pastry Prep
A light, flaky, buttery crust is a secret to making the ultimate Rancher’s Beef Wellington.
By Kent and Shannon Rollins
In the September 2017 issue of Western Horseman, Kent and Shannon Rollins share their recipe for Rancher’s Beef Wellington, a hearty dish bearing the name of the first Duke of Wellington, Arthur Wellesley. You can use store-bought puff pastry sheets to make the crust, or you can make your own using this simple recipe.
4 cups all-purpose flour
½ teaspoon salt
2 sticks, plus 4 tablespoons butter, chilled
2/3 cup ice water
In a large bowl, combine the flour and salt. Cut the butter into tablespoons and add to the flour mixture. Using a pastry knife or fork, cut the butter into the flour until crumbly. Pour the water in the center of the flour and stir to combine. Form dough into a ball, and turn it out onto a floured surface. Cut the dough in half. Roll out one piece into a 9-by-13-inch rectangle. Fold the right and left sides to meet in the middle. Then fold the bottom up to meet the top edge. Flip over and roll out again to roughly a 9-by-13 inch triangle. Repeat the folding and rolling out four more times. Wrap in plastic wrap and chill for one hour or until ready to use. Repeat with the other half of the dough.
Yields: 6 pastry puffs
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