Assembling some Portobello Wellingtons

~2 pounds puff pastry (=2 boxes of Pepperidge farm brand, or look for Dufour brand)
1/2-inch slices of mushroom pecan pate
roasted portobello slices
pan-braised leek

Thaw the puff pastry in the refrigerator overnight, or remove from the freezer about 20 minutes before it's go time.  The pastry works best when thawed but still cold.  Preheat the oven to 400 degrees, and lightly flour a work surface.

Cafe Flora has you slice each pastry square in half so you have 2 rectangles of dough, each 5 inches by 10 inches.  I wanted to make a larger centerpiece, so I retained whole pastry pieces.  You may have to do some fiddling to get things to turn out elegantly if you follow my method.

Regardless - lay down some pate, then top with some slices of portobello, nicely fanned out, and then some leek.  Be sure to leave room at the edges to crimp the dough closed.

Bake on an ungreased baking sheet (though the pastry stuck when I did this) until golden brown, 25-30 minutes.

When you're ready to eat, pool some Madeira sauce on a plate, slice up some Wellington, lay it on top, and heap some mashed potatoes by the side.  Also some vegetables if you please.  YUM!