3 Bird Wellington


700g Ready made puff pastry
2 Beaten eggs for glazing
800g Minced turkey
85g Box of Sage and onion stuffing with 400ml boiling water
150g Dried cranberries
1 Nutmeg grated
1 tsp Mixed spice
2 Clementines
2 Duck breasts skin removed
4 Phesant breast skin removed

Here’s How

Place the minced turkey into a bowl with the prepared stuffing mix.

Add the cranberries, spices and clementine zest, before mixing together with your hands.

Cut the duck breast in half horizontally and squeeze over the clementine juice to add more flavour and not waste the fruit.

Roll out 500g of the puff pastry to approximately 40cm square. Add half of the turkey mince filling down one side of the pastry, leaving a 2cm gap of pastry for sealing up.

place the duck and pheasant breasts down the centre and top with the remaining turkey sausage meat.
Shape the meat down the centre with slightly wet hands. Brush the pastry edges with beaten egg and fold over.

Roll out the remaining puff pastry into a 40cm long by 20cm piece and using a lattice cutter roll out the pastry.

Brush the top of the wellington with beaten egg before laying the lattice over the top.
Now brush the lattice pastry as well.

Transfer to a large baking tray.

Use a small knife to pierce 3 holes in the top, this is to make sure the stream from inside has somewhere to escape while baking. Pre heat the oven and bake at 170c for 1 hour or until the pastry is golden and crisp.

Serve with cranberry chutney, gravy and lots of veggies


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