- 2 x 500g blocks all-butter puff pastry
- plain flour, for dusting
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
For the stuffing layer
- 2 tbsp butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 leek, finely sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 100g gammon, chopped
- 4 sausages, skins removed
- 5 sage leaves, chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 85g fresh breadcrumbs
For the filling
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.
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.
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.
Heat 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.
Turkey tipIf 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.