Turkey Wellington With Apricots And Blue Cheese

Name: Turkey Wellington With Apricots And Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 tbsp sunflower oil; 1 1/2 lbs turkey breast fillets, cut into 4 pieces; 12 oz puff pastry, thawed if frozen; 8 tbsp dried breadcrumbs; 3/4 cup blue cheese, crumbled; 1 14 oz can apricot halves in juice, drained and 1/2 cup juice reserved; 1 medium egg yolk; 1/2 cup honey; 2 tsp Dijon mustard; 4 tbsp balsamic vinegar; 2 tbsp olive oil; 1/4 tsp sugar; 4 cup mixed salad leaves; 1/3 cup walnuts, roughly chopped

Servings: persons

2-3 tbsp sunflower oil
1 1/2 lbs turkey breast fillets, cut into 4 pieces
12 oz puff pastry, thawed if frozen
8 tbsp dried breadcrumbs
3/4 cup blue cheese, crumbled
1 14 oz can apricot halves in juice, drained and 1/2 cup juice reserved
1 medium egg yolk
1/2 cup honey
2 tsp Dijon mustard
4 tbsp balsamic vinegar
2 tbsp olive oil
1/4 tsp sugar
4 cup mixed salad leaves
1/3 cup walnuts, roughly chopped

1
Heat the sunflower oil in a frying pan and sear the turkey pieces for 3-4 mins on each aside until just golden. Drain on paper towels. Season with salt and freshly ground black pepper and cool for 10 mins. Preheat the oven to 400u00b0F.
2
Divide the puff pastry into 8 equal pieces and roll each out on a lightly floured surface to a 5 inch square. Divide the breadcrumbs between the squares then top each with a piece of turkey, 1/4 of the cheese and two apricot halves. Bring up the sides of each pastry square to make a parcel. Beat the egg yolk with 2 tbsp water and use to seal the pastry edges.
3
Place the parcels on a baking sheet lined with parchment paper and brush all over with the rest of the egg yolk mixture. Bake for 20-25 mins until the pastry is crisp and golden.
4
To make the apricot sauce, place the rest of the apricots in a food processor with the honey, mustard and reserved juice and process until smooth.
5
To make the salad dressing, whisk the vinegar, olive, oil and sugar together in a bowl and season to taste. Add the salad leaves and walnuts and toss to mix.
6
Serve the salad and turkey parcels with the apricot sauce.

1073

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2-3 tbsp sunflower oil, 1 1/2 lbs turkey breast fillets, cut into 4 pieces, 12 oz puff pastry, thawed if frozen, 8 tbsp dried breadcrumbs, and more.

Yes, Turkey Wellington With Apricots And Blue Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!