Roast turkey in puff pastry coat
easy
90 mins
90 mins
Ingredients
- 1 pack of (275 g) fresh puff pastry rolled out rectangularly on baking paper (25 x 42 cm; refrigerated shelf)
- 1 collar Parsley and chives
- 1/2 bunch Marjoram
- 75 g Breadcrumbs
- 50 g Parmesan
- 75 g Butter
- 2 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1.2 kg Turkey Breast
- 1 Egg yolk (size M)
- 600 g cherry tomatoes
- 4 TABLESPOONS Olive oil
- 800 g fresh gnocchi (cooling shelf)
- 4 TABLESPOONS Pesto
- 7-10 Tbsp Flour
- 7-10 Tbsp Aluminium foil
Directions
- 1
Take the puff pastry out of the fridge about 15 minutes before processing. Wash the herbs, shake dry. Pluck parsley leaves, except for something to garnish, from the stems and chop finely. Cut the chives into fine rolls. Mix breadcrumbs, parmesan, butter, eggs and herbs to a smooth mixture. Season with salt and pepper
- 2
Wash the meat, dab dry and season all around with salt and pepper. Spread the herb mixture evenly over the meat and press it on. Whip the meat into the puff pastry. Cut off excess dough
- 3
Whisk the egg yolk and 3 tbsp. water. Spread the dough with it. Cut out flowers or leaves from the rest of the dough with meringue cutters. Garnish the roast and spread with egg yolk. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-60 minutes. Cover with foil after about 40 minutes
- 4
Wash and halve the tomatoes. Heat the oil in a pan and fry the gnocchi for about 10 minutes while turning. After about 5 minutes add the tomatoes. Season with salt and pepper. Mix pesto and 4 tablespoons of water
- 5
Arrange the roast turkey with tomato gnocchi pan and pesto. Garnish with parsley
Nutrition Facts
700 kcal
57 g
30 g
49 g
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