Turkey, Brie & Cranberry Wellington

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Melt the butter in a frying pan over medium heat, add the leek and chopped sage, and cook for 5 minutes until soft.

2. Add the chopped gammon and sausage meat (skins removed) to the pan and cook for 6-8 minutes, breaking up the sausage, until no pink remains. Stir in the breadcrumbs, then set aside to cool.

3. Slice each turkey breast horizontally without cutting all the way through, then open it out and flatten it to an even thickness between sheets of cling film.

4. Spread cranberry sauce over each flattened turkey breast, then top with the sliced brie and a layer of the cooled filling. Roll each breast up firmly.

5. On a flour-dusted surface, roll out the puff pastry blocks until large enough to wrap each turkey roll fully, trimming any extra.

6. Wrap each turkey roll in pastry, sealing the seams with a little beaten egg. Place seam side down on the lined baking sheet and brush all over with the remaining beaten egg.

7. Bake for 35-40 minutes until the pastry is deep golden and the turkey reaches 165°F (74°C) in the thickest part when checked with a thermometer.

8. Rest for 10 minutes before slicing into thick rounds to serve.