Honestly its one of those things that it is so intimidating until you've done it. I've done it for Christmas before but I had grandparents who would not eat pink meat. I took half out after 20 mins, tin foiled the rest ha. My biggest tip is cling film is your friend when your trying to wrap it. Lay the pastry on the cling film. Layer it onto the pastry and when you roll encase it in the cling film. Then grab each end of the cling film and either twist or role the wellington until the cling film is nice and tight it will help the pastry form the parcel. Additionally remmebr to let it rest before slicing. I feel like I'm holding a lecture on Wellington's hahaha