Still got a little room left for some more turkey? We’ve got you covered!
Turkey Wellington
Still got a little room left for some more turkey? We've got you covered!
Ingredients
- 500 g brown mushrooms
- 2 garlic cloves
- 2 tbsp butter
- 1 tbsp oil
- 1 sprig thyme
- 150 ml red wine
- 2000 g turkey rolled roast
- 2 rolls of prepared puff pastry
- 4 tbsp mustard
- 3 egg yolks
- 1 red food coloring
- 1 blue food coloring
Instructions
- Chop up the mushrooms and garlic cloves, fry them in butter and oil, and season with salt and thyme. Add the red wine and leave to cook.
- Leave the mushroom mixture to cool for a short while before spreading it onto one of the sheets of puff pastry.
- Take the turkey rolled roast and season it with generous amounts of salt and pepper on all sides. Next, rub in the mustard all over and bake it in an oven set to 320°F for 60 minutes.
- Leave the turkey roast to cool and remove the string. Now place it on top of the mushrooms on the puff pastry. Take one of the long sides of the puff pastry and pull it over the turkey. Brush egg yolk onto it before pulling the other side on top. This will ensure it holds better.
- Turn the roll over and fold the shorter ends together.
- Now brush generous amounts of egg yolk onto the outside.
- Now it's time to get out the second sheet of puff pastry. Cut out circular and leaf-shaped pieces of pastry from it, and decorate the roll with them.
- Use two long pieces of pastry to create ribbons and press them onto the shorter sides of the roll.
- Next, mix one egg yolk with red food coloring and another with blue food coloring. Use this to paint the leaves, circles, and ribbons.
- To finish, bake your delicious roll in the oven at 375°F for 25 minutes.
VIDEO
The recipe for the bonus video can be found here.