Serves 6, 1.5 hours preparation, 2 hours cooking
These mini festive wellingtons are a great twist on the classic beef dish and are perfect for serving at a Christmas-themed dinner party or even on Christmas day for a cheaper and different Christmas dinner option.
- 3 large Turkey Breasts
- 12 rashers of rindless streaky Bacon
- 500g readymade puff pastry
- 2 beaten Eggs
- flour for dusting
- 2-3tbsp olive oil
- Our Cranberry Sausage Stuffing for the filling - alternatively, use your own choice of stuffing
- First you need to seal the turkey breasts - heat the olive oil in a large frying pan, season the turkey with a little salt and pepper then fry in batches until each breast is golden brown all over. Once browned, remove from the pan, set aside and cool. Once cooled, put the turkey breasts in the fridge for 10 minutes to firm them up, this makes them easier to wrap.
Top Tip: It is important to seal and brown the turkey breast until evenly golden - this will take about 10-15 minutes. If this stage is rushed, it will affect the finished result.
- Meanwhile, make the Cranberry Sausage Stuffing whilst the turkey breasts are resting.
- Once the stuffing has been made, the bacon needs to be prepared for the wrapping process. Lay 3 rashers between two sheets of cling film and press hard with a rolling pin as if rolling pastry. This will thin and lengthen the rashers which will give you more bacon to wrap around the turkey breasts more easily. Once rolled, peel away the top layer of cling film and set the rashers to one side. Repeat until all rashers are pressed and chill them until needed.
- Next, roll out the puff pastry on a lightly floured surface to a large rectangle. This will need to be cut into three long rectangles that are long enough to wrap around the turkey breasts and wide enough to fully encase the ends of the turkey breasts.
- Place four rashers on each pastry rectangle so they are slightly overlapping and cover most of the pastry.
- Spread the cranberry sausage stuffing over the bacon keeping a few tablespoons aside for later. Next, place the turkey breasts on top of the stuffing. The extra stuffing can now be spread along the centre of each turkey breast.
- Lift the ends of the rashers and press them against the turkey so they are wrapping it and the stuffing completely.
- Bring one long side of the pastry up and over the turkey. Brush the other long side with beaten egg along the border, then seal. Brush both ends with beaten egg and fold up to seal in all the ingredients. Turn the Wellington so that the presentation side is up and place it on a baking tray covered with greased baking paper. Chill the wellington again for another 10-15 minutes.
- To cook the Wellington: preheat the oven to 200˚C and bake for 1 hour 20 minutes maximum. After 45 minutes, brush the Wellington with more of the beaten egg to help glaze and colour the pastry. Once cooked, remove from the oven and rest for 15-20 minutes before lifting carefully on to a carving board with two large fish slices.
- Serve with seasonal vegetables and mashed potatoes.