How-To: Mushroom and Green Bean Wellington Casserole Crust

Get tips for working with this pie's unique homemade dough.

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©2014, Cooking Channel

©2014, Cooking Channel

©2014, Cooking Channel

©2014, Cooking Channel

©2014, Cooking Channel

©2014, Cooking Channel

©2014, Cooking Channel

©2014, Cooking Channel

Nonstick Dough

Roll out puff pastry on top of a lightly floured piece of parchment to prevent it from sticking.

Get the Recipe: Mushroom and Green Bean Casserole Wellington

Roll with Control

Start from the center of the dough and roll away from you, applying even pressure to the rolling pin.

Even when changing direction, continue to roll away from you and not toward you, for more control of the rolling pin.

Secret Flavor Agent

Brush lightly with mustard for additional flavor; it’s OK if you run out of mustard before the whole sheet is covered.

Border Patrol

Pack the filling together tightly, leaving a 1-inch margin on each side.

Into the Fold

Fold the bottom third of the puff pastry over the filling, then carefully roll the entire log away from you once. Use the parchment paper to help you make a tight roll.

The Bottom Line

When you’re done rolling, the seam should be on the bottom.

Crimped Out

After pinching the ends with your fingers, crimp them with a fork.

Go for the Gold

Brush all over with egg wash for a golden-brown crust. 

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