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Meat

Turkey Breast in Puff Pastry

Meat

Turkey Breast in Puff Pastry

Starters and Tidbits

Tiborna Ritual

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Recipe
Type of meal
Main course
https://www.galloportugal.com/wp-content/uploads/2018/11/watch-ic.svg
Setup time
+40min
Difficulty
Easy
Nº of people
4 people

Ingredients

100ml Gallo First Crop 2018-2019 Modena Balsamic

  • 600g Turkey Breast
  • 250g Puff Pastry
  • 150g Button mushrooms
  • 50g Sliced ham
  • 150ml Port wine
  • 30g Whole grain mustard
  • 5g Garlic
  • 1 Sprig of rosemary
  • 1 Egg
  • Salt and pepper, to taste

Method of preparation

1

Begin by slicing the mushrooms and sauté in a frying pan with half of the olive oil and garlic.

2

Refresh with the balsamic vinegar and set aside.

3

Then, cut the turkey breast so that it looks like a big and tall steak.

4

Place a strip of aluminium foil on a board and pour half of the olive oil, salt, and pepper on it before placing the turkey on the board.

5

Place the slices of ham on the turkey and then the sautéed mushrooms.

6

Roll the turkey so that it turns into a cylinder with the help of the aluminium foil by pressing on both sides.

7

Heat up a frying pan, place the cylinder inside, and fry it for one minute on each side (this process will keep the shape of the turkey even after removing the aluminium foil).

8

Let the turkey roll cool down, then remove the aluminium foil and roll the turkey roll in puff pastry smearing it with whisked egg.

9

Leave it to bake for 40 minutes at 170ºC (338°F).

10

Meanwhile, use a pot to make the sauce, sauté a bit of garlic with rosemary, add mustard, refresh with Port wine and let it boil down.

Chef Tips

Serve the turkey with a raw spinach salad and the sauce on the side.