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Turkey Leg Wellington

Wondering what to do with your Christmas leftovers? Check out this recipe from Chris McGowan at Wine & Brine. 

 

Ingredients

 


2 Cooked Turkey Legs - meat pulled off the bone
500 grams Sausage Meat
1 clove Grated Garlic
1 Tablespoon of chopped Parsley
1 Tablespoon of chopped Thyme
2 Whole Eggs
10 Rashers of middle cut Bacon
1 Sheet of Puff Pastry
1 Egg Yolk for Pastry

 


Method

In a bowl combine the leg meat, sausage meat, garlic, thyme, parsley, whole eggs, salt & pepper and mix then leave to one side, lay out a layer of cling film and start laying the bacon on top making sure they slightly overlap.

 


Spoon the sausage meat onto the bacon along the edge closest to you, roll the bacon over the top to make a cylinder shape. Tie at both ends and leave to rest in the fridge for 1 hour. Lay the pastry on a board, remove the sausage meat from the clingfilm and place in the middle of the pastry sheet.

 


Roll the pastry around the meat as you did with the bacon, brush with egg yolk, sprinkle with chopped thyme and cook in the oven at 120cc for 25 minutes or until golden brown.