What is the best way to prevent a soggy crust when making a pork wellington? Wrapping it in Prosciutto ham hasn't worked.

Thanks!

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3 Comments

Nancy January 19, 2020
Some recipes for Beef Wellington suggest baking it a top a shallow wire rack inside an oven roaster.
This might work to keep the Pork Wellington crust drier and crispier.
 
Sam January 18, 2020
Serious Eats has a possible solution -- fillo dough. https://www.seriouseats.com/2012/12/the-food-lab-beef-wellington-ultimate.html
 
Miss_Karen January 18, 2020
Thank you Sam. I'll take a look :)
 
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