Ingredients

For the Pastry

• 2 x 500g blocks of all-butter puff pastry
• Plain flour for dusting
• 1 egg, beaten

For the Stuffing Layer

• 2 tablespoons butter
• 1 leek, finely sliced
• 100g gammon, chopped
• 4 sausages, skins removed
• 5 sage leaves, chopped
• 85g fresh breadcrumbs

For the Filling

• 2 turkey breasts
• 200g brie, sliced
• 4 to 5 tablespoons cranberry sauce

Step-by-Step Instructions

Step 1: Prepare the Turkey Filling

1. Trim the turkey breasts into a long, fillet-like shape. Keep the trimmings for the stuffing.
2. Slice a pocket into each turkey breast deep enough to hold the filling without cutting through.
3. Fill each pocket with brie slices and cranberry sauce, then chill while you prepare the stuffing.

Step 2: Make the Stuffing

1. Melt the butter in a frying pan over medium heat and cook the leek until soft, about five minutes.
2. Chop the turkey trimmings finely and add them to the pan along with the gammon. Cook for another five minutes, then set aside to cool slightly.
3. Mix the cooked ingredients with sausagemeat, sage, and breadcrumbs. Season to taste.

Step 3: Assemble the Wellington

1. Roll out one block of puff pastry on a floured surface into a rectangle slightly larger than the combined length and width of the turkey breasts.
2. Place the rolled pastry on a baking sheet and lay the stuffed turkey breasts on top. Spread the stuffing evenly over the turkey.
3. Roll out the second pastry block and brush the edges of the bottom layer with beaten egg. Place the second sheet over the top, trimming and crimping the edges to seal.

Step 4: Bake the Wellington

1. Preheat the oven to 200°C (180°C fan/gas 6).
2. Brush the Wellington with beaten egg and lightly score a criss-cross pattern on the top with a sharp knife.
3. Bake for 30 minutes, then cover with foil and continue baking for another 30 to 45 minutes.
4. Check if the Wellington is done by inserting a skewer into the center. If it feels hot to the touch, it’s ready.
5. Let the Wellington rest for 15 minutes before slicing and serving.

Recipe Tips

Turkey Alternative

If you can’t find whole turkey breasts, use 800g to 1kg of turkey breast steaks. Layer them into a log shape with the brie and cranberry sauce.

Why This Recipe Works

• The brie and cranberry sauce add a rich, sweet flavor that pairs perfectly with the savory stuffing and turkey.
• Puff pastry provides a crispy, golden crust that holds everything together beautifully.
• The dish is versatile and can be prepared ahead, making it ideal for entertaining.

Suggested Sides

• Roasted Vegetables: Carrots, parsnips, and Brussels sprouts complement the Wellington beautifully.
• Potato Gratin: Creamy and cheesy, this side dish adds comfort to the meal.
• Red Wine Sauce: A drizzle of rich sauce enhances the flavors and brings the meal together.