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  1. 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.

    • Oh no, I’m sorry you had that problem. No fun! My recommendation is to put them on parchment paper and be sure that they are cold when they go into the oven so the fat from the pastry doesn’t leek out before it cooks.

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