• RECIPES

Recipe Directions

1. In a large saucepan put the olive oil and heat it. Fry the minced meat, mixing. Add the thyme, the salt and the pepper. Cook until the minced meat changes colour. Finally, put in the pan the a small amount of toast. Set aside until needed.

2. For the mushrooms: Put the dried mushrooms in a bowl and cover them with boiling water. Let them soak for 15 minutes. Meanwhile, heat the butter in a saucepan and fry the fresh mushrooms for 5 minutes. Add the soaked dried mushrooms with their water to the pot and cook together. Add the rosemary leaves, the sun-dried tomatoes and the truffle oil. Cook together for 15 minutes or until most of the liquid has evaporated from the pot. Finally, mix in the toast. Let it cool. 

3. To assemble the Wellington, place one piece of puff pastry in a large non-stick pan. Place half of the mushroom mixture as a base in the center of the puff pastry. Put the turkey minced meat on top and the rest of the mushroom mixture again. Finally, put the slices of ham on top (one slice touching the other).

4. Place the other piece of puff pastry on top of the ham. Cover all the food with the puff pastry, cut around with a knife and turn the edges. Carve the surface of the puff pastry into rhombuses, remove any air that may have been trapped and press the edges with a fork. Sprinkle the perimeter of the pan with extra toast.

5. Spread the puff pastry with a beaten egg and bake in a preheated oven at 180 ° C for 50 minutes to 1 hour, until the puff pastry takes on a golden color.

6. Let the food stand for 10 minutes and cut it into slices to serve. It goes well with baked vegetables.