Moisture Control in Wellington Construction

The biggest threat to any Wellington is soggy pastry from moisture migrating from filling to crust. Every component must be completely cool and as dry as possible before assembly. Cool rice spread flat on a plate rather than piled in a bowl where it steams itself. Cook mushrooms over medium-high heat until they release their liquid and it fully evaporates—8 to 10 minutes minimum. Press wilted spinach firmly with paper towels to extract residual water. Pat protein dry before seasoning. Building layers with cool, dry components and baking on parchment creates the crisp golden pastry that defines a successful Wellington.