If you have excess dough and would like to make a decorative pattern, use a sharp knife to cut shapes. Moisten the back of the dough shapes with a small amount of water and lightly press down onto the dough-wrapped Wellington. Add detail by gently scoring (with a knife) or embossing the pieces. I don't suggest cutting into or piercing the wrapped roast itself, as the mushroom paté could bubble out while baking.