Mother’s Day Turkey and Ham Wellington

Fota Island Dining | 5 March 2021

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.