Chef: Martin O’Donnell from the Twelve Hotel in Barna, Co Galway.
(Serves 4)
Ingredients:
Shop bought puff pastry, defrosted
Leftover turkey, ham and stuffing
Method:
Slice the turkey and ham leftovers ensuring that the slices aren't too thick (broken bits of turkey are perfectly good to use too)
Roll out the pastry to ½ cm thick on a lightly floured table. 20 cm x 30 cm should be the perfect size for 4 people
Lay the ham slices in the centre of the puff pastry keeping it an inch in from the edge and finishing an inch from the other end
Next take the Christmas stuffing and lay it onto the ham all the way to the end and next cover all the stuffing with the sliced turkey, using any broken bits first.
Then cover with nice slices so it covers the stuffing.
Compress using your hands so the meat resembles a swiss roll, then brush the pastry with a beaten egg and take the puff pastry from 1 side and pull it to the centre of the meat all the way along and the pull the other side of the puff pastry
Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well.
Using your 2 hands try to get a really tight cylinder shape. then egg wash the whole wellington and bake in a pre heated oven at 190 c for approx. 45 – 50 mins until a lovely golden colour and piping hot in the middle
