Feed Your Family For £20...In A Hurry! The Cookbook

Turkey, Brie and cranberry Wellington

A much cheaper alternative to beef Wellington

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Yields4 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 2 tbsp Butter
 1 kg Puff pastry
 1 Egg, beaten
 1 Leak, sliced
 100 g Gammon or bacon, diced
 4 Sausages, skins removed
 2 tbsp Sage
 85 g Breadcrumbs
 Turkey breasts
 200 g Brie
 5 tbsp Cranberry sauce

1

slice a pocket into the Turkey breasts deep enough so that the brie and cranberry sauce will stay inside, but don’t cut all the way through.

2

Divide the cranberry sauce and brie between the two turkey breasts, then chill while you make the stuffing.

3

heat the butter in a frying pan and gently cook the leek for about 5 mins.

4

Add the diced bacon / gammon and fry until cooked.Allow to cool a little

5

Mix the leek, bacon mix to the sausage meat and breadcrumbs

6

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.

7

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.

8

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.

Category

Ingredients

 2 tbsp Butter
 1 kg Puff pastry
 1 Egg, beaten
 1 Leak, sliced
 100 g Gammon or bacon, diced
 4 Sausages, skins removed
 2 tbsp Sage
 85 g Breadcrumbs
 Turkey breasts
 200 g Brie
 5 tbsp Cranberry sauce

Directions

1

slice a pocket into the Turkey breasts deep enough so that the brie and cranberry sauce will stay inside, but don’t cut all the way through.

2

Divide the cranberry sauce and brie between the two turkey breasts, then chill while you make the stuffing.

3

heat the butter in a frying pan and gently cook the leek for about 5 mins.

4

Add the diced bacon / gammon and fry until cooked.Allow to cool a little

5

Mix the leek, bacon mix to the sausage meat and breadcrumbs

6

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.

7

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.

8

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, Brie and cranberry Wellington

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