I made Delia's Quick Flaky Pastry to use for individual Beef Wellingtons. When I cooked them @ 220° the butter appeared to seep from the Pastry, they did not brown and the whole thing was soggy and swimming in butter.
I placed the Wellington's on grease proof paper so they would not stick - the only variation to the recipe. What have I done wrong?
I have made the pastry multiple times before for sausage rolls with no problems at all.