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Cooking Class: Easy modern Wellington
Not a pastry chef? No worries. Our delicious riff on the classic beef Wellington (made with less-pricey pork and puff pastry) is outrageously quick |
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Credits:
Videographer/Editor: John Di MarcoProducer: Jen O'Brien Host: Victoria Walsh, Chatelaine’s associate food editor Click here for a printable PDF of this Cooking Class segment. |
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