TURKEY & HAM WELLINGTON
This is a simple recipe is that it can be prepared in advance. It is also a great way to use any left overs the next day by just rolling them and place them into some puff pastry.
INGREDIENTS:
- 10 slices of parma ham
- 12 slices of cooked turkey 3mm each
- 2 cups of your favourite stuffing (the one used below is a cranberry stuffing)
- 2 cooked ham hocks or any baked ham
- 1 roll of puff pastry
- 2 egg yolks
METHOD:
STEP 1
- Place two layers of cling film on your table
- Place 10 slices of Parma just like the picture below
STEP 2
Place the sliced turkey on the top leaving an inch of Parma Ham on the top and the bottom
STEP 3
Place the stuffing in the center leaving ½ of an inch on the top and the bottom
STEP 4
Line up the ham in the center
STEP 5
Roll it with the cling film and seal it tight to form a cylandrical shape as per picture
STEP 6
- Roll out the puff pastry onto a baking sheet
- Take the egg yolks and mix them with 2 tbsp of water then brush it over the puff pastry
- Remove the cling film from the pre prepared roll and place it at the base of the puff pastry
STEP 7
- Roll it together with the pastry and seal the sides, cut the excess pastry.
- Decorate if you wish by cutting out pieces from the tremings of the pastry brush it over with the egg yolks.
STEP 8
- Keep it refridgerated until needed,
- Cook it in a preheated oven at 180 degrees Celcius for 45 to 50 minutes.
