Like b&w above, I've only made vegetarian pretenders to Beef Wellington and always with barely-sweetened (not the usual ~20% sugar) brioche dough. I think I originally got the idea from Julia Child, but you can stumble into variations on it around the 'net. Makes a nice package.
I'm a vegan, so I make a mushroom wellington. But here's a haggis en croute, using an enriched bread dough - an olive oil brioche, to be specific:
http://nobreadisanisland.blogspot.co.uk/2012/12/haggis-en-croute-using-brioche-with.html
Like b&w above, I've only made vegetarian pretenders to Beef Wellington and always with barely-sweetened (not the usual ~20% sugar) brioche dough. I think I originally got the idea from Julia Child, but you can stumble into variations on it around the 'net. Makes a nice package.
Tom
Thank you both!!! :)