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Turkey wellington
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Prep Time:
60 minutes
Cook Time:
80 minutes
Total Time:
140 minutes
Modernize your Christmas favorite with a twist.
Ingredients:
  • 1.5kg fresh skinless turkey breast, trimmed
  • 500g fresh chorizo sausages
  • 250.00 ml dried breadcrumbs
  • 1 bunch English spinach, stems removed
  • 5 sheets frozen puff pastry, partially thawed
  • 275g jar jellied cranberry sauce
  • Broccolini rice (see note), to serve
Instructions:
  • Using a sharp knife, butterfly the turkey by cutting along one long side, ensuring not to cut all the way through. Open up the turkey to lay it flat. Use a meat mallet or rolling pin to flatten the turkey until it is 1cm thick.
  • Remove the chorizo casings, crumble the chorizo, and mix it with half of the breadcrumbs. Spread this mixture over the turkey using damp hands, then roll up the turkey from one long side to create a log shape. Refrigerate until ready to use.
  • Preheat the oven to 180C (160C fan-forced) and line a large baking tray with baking paper.
  • Rinse spinach in colander with hot water until wilted, drain, squeeze out excess water, pat dry with paper towels, and set aside.
  • Lay down one pastry sheet on a board. Lightly brush a 2cm edge with some beaten egg. Gently press another pastry sheet onto the egg-brushed edge to secure it. Transfer the prepared pastry to a baking tray. Spread half of the cranberry sauce in the middle of the pastry, creating a 10cm x 35cm rectangle. Sprinkle the rest of the breadcrumbs over the cranberry sauce. Layer half of the spinach leaves on top of the breadcrumbs, ensuring they are flat. Add the turkey on top of the spinach, then layer the remaining spinach over the turkey. Finish by spreading the remaining cranberry sauce over the spinach.
  • Take 2 pastry sheets and seal them together using a bit of egg wash. Lay the pastry over the cranberry sauce, pressing the edges to stick. Leave a 4cm border and trim any extra pastry. Cut the last pastry sheet into 2cm strips and lay them in a lattice pattern. Roll the pastry border and seal the edges. Brush the pastry with more egg wash.
  • Bake until the pastry is golden and the turkey is fully cooked, which should take about 1 hour and 20 minutes. Let it sit for 10 minutes before serving.

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