Description
Turkey Wellington is a twist on the classic Wellington, replacing beef with tender turkey breast. The turkey is layered with mushrooms, herbs, and sometimes ham, then wrapped in puff pastry and baked until golden. Inspired by Jamie Oliver’s style, this version focuses on fresh ingredients, balanced flavors, and a straightforward method that works well for home cooks.
Ingredients
- Turkey breast (700–800 g, skinless) – lean, tender, and easy to slice
- Mushrooms (300 g, finely chopped) – adds earthy depth and moisture
- Garlic cloves (2, finely chopped) – boosts aroma
- Fresh thyme (1 tbsp, chopped) – classic herb for turkey
- Olive oil (2 tbsp) – for cooking the filling
- Prosciutto or Parma ham (6–8 slices) – optional, adds savory richness
- Puff pastry (1 large sheet) – creates the golden, flaky crust
- Egg (1, beaten) – for brushing and sealing pastry
- Salt and black pepper (to taste) – balances all flavors
Instructions
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Prepare mushroom filling – heat olive oil in a pan, add mushrooms and garlic, cook until all moisture evaporates
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Season and cool – stir in thyme, salt, and pepper, then let the mixture cool completely
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Prepare turkey – season turkey breast lightly with salt and pepper
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Assemble layers – lay prosciutto on cling film, spread mushroom mixture, place turkey on top
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Wrap tightly – roll into a compact log and chill for 20 minutes to firm up
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Wrap in pastry – place turkey roll on puff pastry, seal edges, brush with egg
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Bake Wellington – bake at 400°F (200°C) for 35–40 minutes until golden
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Rest before slicing – let it rest for 10 minutes before cutting