Turkey breast in puff pastry

Name: Turkey breast in puff pastry
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 discs (à 75 g) deep-frozen puff pastry; 800 g Turkey Breast; 500 g Mushrooms; 2 Onions; 1 collar Parsley; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg Yolk; 1 package (300 g) frozen peas; 2 (330 g each) Jars of young, whole, small carrots; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 125 g Whipped cream; 3/8 l Vegetable broth; 7-10 Tbsp Parsley; 7-10 Tbsp Flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 discs (à 75 g) deep-frozen puff pastry
800 g Turkey Breast
500 g Mushrooms
2 Onions
1 collar Parsley
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg Yolk
1 package (300 g) frozen peas
2 (330 g each) Jars of young, whole, small carrots
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
125 g Whipped cream
3/8 l Vegetable broth
7-10 Tbsp Parsley
7-10 Tbsp Flour

Directions

1
Place the puff pastry slices next to each other and defrost. Wash the turkey breast and pat dry. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. In the meantime, wash and clean the mushrooms. Halve half, chop the remaining mushrooms finely. Peel and finely chop the onions.
2
Wash parsley, dab dry and chop. Fry the chopped mushrooms and diced onions in hot oil for about 5 minutes. Season with salt and pepper, let cool and add parsley. Put the puff pastry slices back on top of each other and roll out on a floured work surface to a plate about 5 mm thick. Spread the mushroom mixture on top. Remove the turkey breast from the oven and wrap in the puff pastry. Cut out any remaining pastry for decoration. Spread with whisked egg yolk. Bake in the oven at the same temperature for about 20 minutes. In the meantime defrost the peas and drain the carrots. Fry the remaining mushrooms in hot fat while turning them golden brown. Season with salt and pepper.
3
Spread with whisked egg yolk. Bake in the oven at the same temperature for about 20 minutes. In the meantime defrost the peas and drain the carrots. Fry the remaining mushrooms in hot fat while turning them golden brown. Season with salt and pepper. Lightly dust with flour. Add cream and stock while stirring, bring to the boil. Heat peas and carrots in it. Flavour again. Remove roast from the oven and cut open. Arrange on a plate with the vegetables. Garnish with parsley
4
Add cream and stock while stirring, bring to the boil. Heat peas and carrots in it. Flavour again. Remove roast from the oven and cut open. Arrange on a plate with the vegetables. Garnish with parsley