Turkey en croute with Danish Blue cheese, walnuts and celery serves 4
Ingredients
1 tbsp oil
25g (1oz) butter
4 skinless turkey breasts (approx 100g (4oz) each
2 sticks celery, sliced thinly
50g (2oz) walnut pieces
100g (4oz) Rosenborg extra creamy Danish blue cheese, crumbled
500g pack ready prepared puff pastry
1 egg, beaten
Method
1 Heat the oil and butter in a frying pan and cook the turkey over a medium to high heat for 2-3 minutes on each side, until sealed and beginning to brown. Leave to cool.
2 Fry the celery lightly for 1-2 minutes and then mix with the walnuts and cheese.
3 Divide the pastry into 4 and roll out each piece on a floured surface to a square large enough to encase each turkey breast.
4 Place a turkey breast onto a square of the pastry, top with the celery, nut and cheese mixture and wrap the pastry around to form a parcel, sealing the edges well with a little water.
5 Brush with beaten egg and place onto a baking sheet.
6 Bake in a pre-heated oven, Gas 7, 220C, 425F for 20-25 minutes until risen and golden brown.
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