Fold both long sides of the puff pastry to meet over the center and pinch the edges together seal (or seal with a fork). Fold over the ends and pinch to seal so that the pastry is completely wrapped over the filling. Score the top (on each side of the seam) with a sharp knife.
TIP: Alternatively, you can gently roll over the wellington so that the seam is on the bottom. I find this is easiest to do by rolling over onto a fresh piece of parchment paper. Then use a sharp knife to score the top with a crosshatch pattern.
Remove from the oven and leave to cool slightly before transferring to a serving dish or board. Serve on its own or with a simple arugula salad. Enjoy!
Leftovers reheat well in the oven.
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