Name: Turkey, brie & cranberry wellington
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Yield: 8
Cuisine: British
Ingredients: 2 x 500g blocks all-butter puff pastry; plain flour for dusting; 1 egg beaten; 2 tbsp butter; 1 leek finely sliced; 100g gammon chopped; 4 sausages skins removed; 5 sage leaves, chopped; 85g fresh breadcrumbs; 2 turkey breasts; 200g brie sliced; 4-5 tbsp cranberry sauce

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Turkey, brie & cranberry wellington

Turkey, brie & cranberry wellington

Lucy Netherton

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Serves 8

More effort

Prep: 45 mins

Cook: 1 hr and 20 mins

A star rating of 5 out of 5.7 ratingsRate

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An original centrepiece that's great for entertaining – swap beef for turkey, and add fruit sauce and stuffing to your pastry roll

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Ingredients

Nutrition

Units:

MetricUS

2 x 500g blocks all-butter puff pastry
plain flour

for dusting
1 egg

beaten

For the stuffing layer

2 tbsp butter
1 leek

finely sliced
100g gammon

chopped
4 sausages

skins removed
5 sage

leaves, chopped
85g fresh breadcrumbs

For the filling

2 turkey

breasts
200g brie

sliced
4-5 tbsp cranberry

sauce

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Nutrition: per serving

kcal783
fat49g
saturates24g
carbs58g
sugars6g
fibre1g
protein28g
salt2.5g

Method

step 1

For the filling, trim your turkey breasts: you want to create a long tube of meat in the middle of your wellington, similar in shape to a fillet of beef. You can use the trimmings in the stuffing, so don’t worry about wastage. Once you have the correct shape, slice a pocket into the breasts deep enough so that the brie and cranberry sauce will stay inside, but don’t cut all the way through. Divide the cranberry sauce and brie between the two turkey breasts, then chill while you make the stuffing.
step 2

For the stuffing, heat the butter in a frying pan and gently cook the leek for about 5 mins. Meanwhile, finely chop the turkey trimmings and add to the pan with the gammon. Cook for about 5 mins, then remove and allow to cool slightly. Mix with the sausagemeat, sage and breadcrumbs, then season.
step 3

Roll out the first block of pastry on a floured surface to about £1 thickness: you want a long thin shape that is about 5cm wider than turkey breast width and 5cm longer than length of turkey breasts placed end to end. Gently lift this onto a baking sheet and put the turkey breasts on top, followed by the stuffing. Roll out the second block of pastry, brush the edge of the bottom sheet with egg and lay the top one over. Trim edges to neaten, then crimp together. Can be made up to 1 day in advance and chilled.
step 4

Heat the oven to 200C/180C fan/gas 6. Brush the wellington with more beaten egg and, with a sharp knife, score a criss-cross pattern, but don’t cut all the way through. Cook for 30 mins, then cover with foil and cook for 30-45 mins more. After 1 hr, check that the middle is hot by inserting a skewer for 5 secs – it should feel hot to the touch. Leave to rest for 15 mins, then slice to serve.

RECIPE TIPS

TURKEY TIP

If you can’t get two whole breasts (or a crown that you can split), buy 800g-1kg turkey breast steaks and sandwich together into a log with the brie and cranberry sauce.

Recipe from Good Food magazine, January 2013

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A star rating of 5 out of 5.7 ratings

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