Decorating Wellingtons with cutouts of puff pastry may seem fussy, but it looks like a million bucks. Here's how to do it.
Using a paring knife, trim shapes out of pastry that is thawed but cold — it’s hard to cut clean, even lines from warm dough.
Make vein imprints with the knife tip, then artfully “glue” the leaves and berries — or whatever designs you prefer — onto the Wellington with some of the egg wash. Finally, brush the cutouts again with egg wash so they turn a pretty brown when baked.