The Turkey Wellington

With the help of our new range of fantastic sausagemeats now to be found in major supermarkets, Anna has created these mini, midi and maxi pastry delights. If you’re looking for canapé ideas, her Sausage, Caramelised Onion, Cranberry and Gruyere Pin Wheels are a doddle to make. The Sausage, Leek and Brie Puffs make a great, quick festive snack or lunch; perfect for when those unexpected guests pop in. Or there’s this maxi version – perfect for a traditional Christmas dinner with a new twist!

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Method

Soften the onion in a pan for 5 minutes. Add the garlic and continue cooking for a minutes before adding the balsamic vinegar. Cook for 5 minutes more on a low heat until caramelised. Allow to cool slightly then combine with the sausage meat, salt, pepper, sage, egg breadcrumbs and chestnuts. Refrigerate until needed. Lay the turkey breast upside down on baking paper. Open the breast out and make an incision through the fattest part of the breast and butterfly it open. Add the cranberry sauce down the middle then close the breast by folding the outer edges in to the middle. Tie tightly with butchers string. Start with one lengthways then three width ways. Turn the turkey breast over and place in a baking dish. Season well and drizzle with olive oil. Roast at 180 for 45 minutes then allow to cool. Remove the strings. Unroll one sheet of the pastry (keeping the paper underneath as it will make transferring the Wellington easier) and spread the prepared stuffing. You want it to be just a little bigger than the turkey breast. Sit the turkey breast in the middle of stuffing. Cover the top of the turkey with stuffing and then pack it along the sides. Fold the sides of the pasty up around the stuffing and brush with the beaten egg. Lay another pastry sheet over the top and smooth it firmly all around the stuffing covered turkey and the first sheet of pastry. Trim off any excess pastry. Cut some stars if you wish out of the trimmed pastry. Brush the Wellington all over with the egg. Place the stars on top and brush those with egg. You can refrigerate the Wellington now for 24 hours or cook it straight away. Transfer the Wellington to a pre-heated baking tray and roast for roast for 50 minutes at 180 fan.