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Beef Wellington

This is one of Paul's signature bakes and a masterclass in making puff pastry. The pastry is a labour of love, but sure to impress.

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For the puff pastry

  • 150g/5½oz strong bread flour
  • 150g/5½oz plain flour, plus extra for dusting
  • 2 free-range eggs, beaten
  • 100ml/3½fl oz ice cold water
  • 160g/5¾oz unsalted butter, well chilled

For the filling