Turkey En Croute With Stuffing - Turkey Wellington
This Turkey en Croute is ideal for Christmas or Thanksgiving as an alternative to a whole roast bird. It is much quicker to prepare and cook but still looks impressive as the centrepiece. A Turkey Wellington that's perfect for a Sunday lunch.
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Servings: 6
Calories: 822kcal
Ingredients
- 460 g Turkey Breast Steaks
- 190 g Stuffing
- 14 Rashers of Streaky Bacon
- 500 g Puff Pastry
- 1 Egg, beaten
Instructions
- Preheat your oven to 190°C (375°F).
- Roll out the puff pastry using a rolling pin and divide it into two rectangular pieces, with one for the top layer being slightly bigger than the other. If you are using ready-rolled puff pastry, divide it into two pieces and gently roll out one piece to make it a little bigger.
- Lay the smaller piece for the bottom layer onto a lined baking tray.
- Lay out your turkey steaks in a small pile on one piece of the pastry, leaving a large enough border of pastry around the edges to completely encase the filling.
- Spread the stuffing evenly over the turkey, so that it completely covers it. then cover the stuffing with the rashers of streaky bacon.
- Cover the stuffing with the rashers of streaky bacon. Stretch each one out slightly and lay the rashers down, overlapping each other at the edges.
- Brush the exposed edge of the pastry with the beaten egg.
- Carefully place the second piece of pastry over the top, and press it down to seal. Cut away any excess pastry edges to make the parcel neat with a border that's around 2cm wide.
- Use a fork to crimp the edges of the pastry, sealing the parcel shut.
- To allow steam to escape during baking and keep the shape of the parcel, score the top of the pastry in a criss-cross pattern with a sharp knife.
- Brush the entire surface of the parcel with the beaten egg for a beautiful golden finish.
- Place the prepared Turkey En Croute in the preheated oven for 30 minutes.
- After the initial 30 minutes, remove it from the oven and cover the parcel completely with a foil tent. Use a large sheet of foil or a couple of smaller pieces to allow for room between the turkey parcel and the foil. Do not wrap it tightly. The foil tent will prevent the pastry from browning too much.
- Return the Turkey En Croute to the oven and bake for a further 45 minutes.
- Once the turkey parcel is completely cooked through, remove it from the oven. Remove the foil covering and allow it to rest for a few minutes before slicing to serve.
Recipe Notes
- Even Thickness: Roll pastry evenly for consistent baking.
- Chill if Needed: Refrigerate soft pastry briefly for easier handling.
- Seal Securely: Press edges firmly with a fork to prevent leaks.
- Ventilation: Score pastry for steam escape and no soggy bottoms.
- Rest After Baking: Resting enhances flavor and moisture.
- Use a Meat Thermometer: Ensure turkey reaches 74°C (165°F).
- Slice with Care: A sharp, serrated knife makes clean cuts.
Nutrition Estimate
Calories: 822kcal | Carbohydrates: 45g | Protein: 34g | Fat: 56g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 745mg | Potassium: 186mg | Fiber: 2g | Sugar: 1g | Vitamin A: 159IU | Calcium: 25mg | Iron: 3mg