Turkey breast à la Wellington

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Peel 3 onions and cut into slices. Peel, wash and cut the carrots into pieces. Clean, wash and chop the leek. Celery peel, wash and cut into coarse pieces.

2. 2

   Wash the meat and dab dry. Cut a pocket into the upper third with a sharp knife. Season meat with salt and pepper. Pour jam into the bag, carefully put the bag together with wooden sticks and tie it with kitchen string.

3. 3

   Heat 4 tablespoons of oil in a large frying pan, carefully place the meat in it and fry vigorously all around, turning carefully. Remove the meat. Sauté the vegetables in the frying fat, season with salt and pepper.

4. 4

   Deglaze with broth, bring to the boil briefly. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 1/2 hours. Then remove from the oven, place the roast on a grid, drain well.

5. 5

   Leave to cool for about 45 minutes. Pour the vegetables into a sieve, collect the liquid in a pot and put aside.

6. 6

   Meanwhile peel 2 onions and chop them finely. Clean the mushrooms and chop very finely. Heat 3-4 tablespoons of oil in a large frying pan, fry the onions and mushrooms thoroughly while turning. Season with salt and pepper.

7. 7

   Remove from the pan.

8. 8

   Allow the puff pastry sheets to thaw on the work surface for approx. 10 minutes. In the meantime, carefully remove the wooden skewers from the roast. Place 4 puff pastry slices on top of each other on a floured work surface.

9. 9

   Roll out into a rectangle (approx. 30 x 37 cm). Place on a baking tray lined with baking paper. Sprinkle with breadcrumbs in the middle, in the size of a roast. Carefully place the roast on top.

10. 10

    Spread the mushroom mixture over the roast and press it down. Separate the egg. Whisk egg yolk and 2 tbsp. water with a fork. Beat the egg white lightly with a fork. Brush the pastry surface around the roast with egg white.

11. 11

    Place the remaining puff pastry slices on top of each other on a floured work surface. Roll out into a rectangle (approx. 37 x 42 cm). Carefully place over the roast. Press the pastry lid and base together, twist the edges into each other.

12. 12

    Brush with egg yolk and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 40-45 minutes.

13. 13

    In the meantime, clean and wash the beans and cook them in boiling salted water for 12-15 minutes. Pour into a sieve and drain. Peel and chop 3 onions. Heat 2 tablespoons of oil and butter in a large pan.

14. 14

    Fry the onions in it until transparent, turning them over. Sprinkle with sugar, allow to caramelize slightly, deglaze with 100 ml water and vinegar. Let simmer for about 5 minutes.

15. 15

    Bring the aside roast stock to the boil, stir in the sauce thickener, simmer for about 1 minute, season with salt and pepper. Add the beans to the caramelized onions, heat up briefly. Wash parsley, shake dry and chop finely.

16. 16

    Remove the roast from the oven, arrange on a plate with some sauce, sprinkle with parsley. Add the beans and the rest of the sauce.

Nutrition Facts

KCAL
740 kcal

CARBS
54 g

FATS
30 g

PROTEINS
60 g