Turkey wellington



Ingredients
  • 1.5kg fresh skinless turkey breast, trimmed
  • 500g fresh chorizo sausages
  • 1 cup dried breadcrumbs
  • 1 bunch English spinach, stems removed
  • 5 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 275g jar jellied cranberry sauce
  • Broccolini rice (see note), to serve


Method

  • Using a sharp knife, cut turkey along 1 long side (do not cut all the way through). Open up turkey to lay flat. Using a meat mallet or rolling pin, flatten until 1cm thick.

  • Discard chorizo casings. Crumble chorizo and combine with 1/2 the breadcrumbs. Using damp hands, spread chorizo mixture over turkey. Roll up turkey, from 1 long side, to form a log. Refrigerate until required.
  • Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
  • Place spinach in a colander over sink. Run hot water over leaves until just wilted. Drain. Squeeze excess water from leaves. Pat dry between pieces of paper towel. Set aside.
  • Place 1 pastry sheet on a board. Brush 2cm of 1 edge with a little egg. Secure another pastry sheet to egg-brushed edge. Press joins to seal. Transfer to prepared tray. Spread 1/2 the cranberry sauce over centre of pastry to form a 10cm x 35cm rectangle. Sprinkle remaining breadcrumbs over cranberry sauce. Layer 1/2 the spinach over breadcrumbs, making sure leaves are flat. Place turkey on top. Layer remaining spinach over turkey. Spread remaining cranberry sauce over spinach.
  • Join 2 of the remaining pastry sheets together, using a little egg to secure. Place pastry over top of cranberry sauce. Press around edges to secure. Leaving a 4cm border, trim excess pastry. Cut remaining pastry sheet into 2cm-wide strips. Arrange strips over top of pastry to create a lattice pattern. Roll up pastry border, pinching edges to seal. Brush all over with egg.
  • Bake for 1 hour 20 minutes or until pastry is golden and turkey is cooked through. Stand for 10 minutes. Serve.

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