Beef Wellington is a steak dish of which cuisine?

I have never eaten one that was coated in pate. Liver would make it, well, for lack of a better word , icky.

New Zealand is one a good option.

beverley, Oh dear what a shame. One time I made individual Quiche Lorraines for my guests, but they never set during cooking! I often made them for me and my husband and they came out delicious each time...things always go wrong when guests are involved it would seem.

I made this dish for guests and when I checked the oven I found that I forgot to switch the oven on ... major embarrassment!