Give your pie a name based on the ingredients and decoration.
Wisconsin Wellington. There are cheese curds and bratwurst for the filling and lovely, flaky pastry. I also put apple slices in the filling and wrapped the filling in regular ham. I cooked the bottom of the pastry first before I put the filling in to get no soggy bottom.
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
When I cut the Wellington and there was a crispy puff pastry and tender apples with melted cheese and bratwurst!
Describe how you added a Wisconsin twist to your creation.
I used butter from Organic Valley, local Organic Prairie ham with Westby meat locker german bratwurst alongside Westby cheese curds.
How did you do?