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  1. 5 stars
    Got a thumbs up from everyone! I needed a recipe to use up leftover puff pastry from Thanksgiving, and I had 90/10 ground beef and a package of mushrooms on hand. The only things I didn’t have were red wine and basil, so I subbed in Marsala and thyme and it was still delicious. I put my pastry bundles into a very hot 400 degree oven on parchment and the bottom of the puff pastry cooked just fine. Cooked until the center of the meat registered 155 and then let it sit for a few minutes til it was 160. Served with a truffle mashed potato and a salad for a really lovely dinner. Thanks for the recipe!

  2. The only issue i encountered is the bottom of my wellingtons staying raw. I cooked for 40 min then had to flip to allow bottoms to cook. I think it was the amount of fat maybe although I used 90/10 ground beef.

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