Turkey, Pork & Chestnut Wellington

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£23.99

Recipe Box

Serves 4 @ £6.00 per person

A rich, festive centrepiece that uses flavourful British turkey leg meat, pork sausagemeat and sweet chestnuts wrapped in golden puff pastry.

Vegetarian

Serves 4 | Prep 45 mins | Cook 1 hr 55 mins (including roasting turkey)

🧺 What’s in your Farm Direct Box

• Pork Sausagemeat – approx. 500 g

• Fresh Thyme – 1 bunch

• Fresh Sage – 50 g bunch

• Turkey Legs x 2 – approx. 1.25 kg

• Dorset Organic Puff Pastry – 325 g

• Whole Cooked Chestnuts – 180 g

• Brown Onion – large, approx. 175 g

🏠 What You’ll Need From Your Fridge / Store Cupboard

• 1 tbsp butter or oil

• 1 egg (for egg wash)

• Salt & freshly ground black pepper

• Optional but recommended:

  • 1 tsp Dijon mustard

  • 2 tbsp breadcrumbs (helps absorb moisture)

  • 1 tsp soy sauce or Worcestershire sauce (adds savoury depth)

👩‍🍳 How to Make It

1. Roast the turkey legs

1. Preheat oven to 190°C (fan 170°C).

2. Rub the turkey legs with a little oil, salt and pepper.

3. Place on a tray and roast for 1 hour 15 minutes, or until the meat is cooked through and juices run clear.

4. Allow to cool for 10–15 minutes, then strip the meat from the bones and shred it into bite-sized pieces.

5. Discard the skin and bones.
   (This step can be done up to 24 hours ahead.)

2. Prepare the filling

1. Finely chop the onion.

2. Heat 1 tbsp butter or oil in a large frying pan and cook the onion for 8–10 minutes until soft and golden.

3. Roughly chop the chestnuts.

4. In a large bowl, combine:

   • shredded turkey meat

   • 500 g pork sausagemeat

   • cooked onion

   • chopped chestnuts

   • 1 tbsp chopped sage

   • 1 tbsp chopped thyme

   • salt & pepper

   • (optional) mustard, breadcrumbs, soy/Worcestershire

5. Mix thoroughly with your hands or a spatula until evenly combined.

6. If the mixture feels very soft, chill for 15–20 minutes to firm it up.

3. Assemble the Wellington

1. Preheat oven to 200°C (fan 180°C).

2. Unroll the Dorset Puff Pastry onto a sheet of baking paper.

3. Shape the filling into a compact log down the middle of the pastry, leaving a 4–5 cm border around the edge.

4. Brush pastry edges with beaten egg.

5. Fold the pastry up and over the filling to enclose it, sealing the edges firmly.

6. Turn seam-side down and place on a lined baking tray.

7. Brush the top with more beaten egg.

8. Chill the assembled Wellington for 20 minutes to help it hold its shape.

4. Bake

1. Bake for 40–45 minutes, until the pastry is puffed and deep golden.

2. Check that the internal temperature of the filling has reached 75°C.

3. Rest for 10 minutes before slicing thickly.

🍽️ Serve With

Roast potatoes, carrots and parsnips, red cabbage, gravy, or your Farm Direct festive veg sides.