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Turkey and wild mushroom en croute
Average rating:
Lean turkey meat, wild mushrooms and fresh parsley go together really well in this easy, tasty puff pastry dish.
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Serves: 4
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Skill level: Easy peasy
Ingredients
- 1tbsp olive oil
- 1 small onion, peeled and sliced
- 1 small red pepper, deseeded and sliced
- 75g/3oz wild mushrooms, wiped and sliced
- 1tbsp freshly chopped parsley
- Salt and freshly ground black pepper
- 4 ready-made en croute puff pastry sheets, thawed for 30 mins
- 4 turkey breast fillet steaks, about 100g/4oz each in weight
- A little beaten egg
Method
- Preheat oven to 200°C, 400°F, gas mark 6 for 15 mins before baking. Heat oil in a pan and gently sauté onion and pepper for 5 mins. Add mushrooms and continue to sauté for 3 mins or until the mushrooms have wilted. Remove from heat and stir in parsley with seasoning to taste. Cool then drain.
- Place pastry sheets, lattice side down, on the work surface and divide the drained mushroom mixture between the sheets, placing it down the centre.
- Wipe breast fillet steaks and place on top of mushroom mixture. Brush edges lightly with beaten egg and wrap pastry round completely encasing the fillet. Pinch edges firmly together to seal.
- Turn parcel over and place on a lightly oiled baking sheet. Brush with a little beaten egg.
- Bake in preheated oven for 25-30 mins or until pastry is well risen and golden brown. Serve with seasonal vegetables or salad.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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