Herb Turkey Fillet in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 120 μg | (200 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 25.7 mg | (214 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,036 mg | (26 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 600 grams turkey breasts (ready to cook, skinless)
- salt
- freshly ground white peppers
- 1 onion
- 3 tsps butter
- 4 Tbsps mixed, finely chopped Fresh herbs
- Pastry flour (to dust work surface)
- 1 egg yolk
- 300 grams fresh Brussels sprouts
- 1 firm Pear
- 100 milliliters Red wine
- 1 Cinnamon stick
- 1 cloves
- 1 Star anise
- 1 Tbsp brown sugar
- 120 milliliters chicken stock
Preparation steps
Defrost puff pastry sheets. For the filling, cut about 200 grams (approximately 7 ounces) from turkey breast fillet, cut into cubes, season with salt and place in freezer for about 30 minutes. [With the addition of cream mix into a farce.] Peel onion, chop finely and sauté in 1 teaspoon butter until soft. Blend with herbs [under the farce] and season with salt and white pepper. Preheat oven to 180°C (approximately 350°F). Season remaining turkey breast fillet with salt and pepper, sauté briefly in 1 teaspoon butter on all sides, remove from heat and allow to cool slightly.
Lay out puff pastry sheets on a lightly floured surface and roll to 1-2 cm (approximately 1/2 to 3/4 inch) thick. Spread [a strip of farce] and top with turkey breast fillet. Spread remaining stuffing over and around turkey breast fillet. Wrap puff pastry over filling and press firmly to seal. Place filled pastry seam-side down on a baking sheet lined with parchment paper. Whisk egg yolk with 1 teaspoon water and brush over pastry. Cut a star shape from remaining pastry sheet, place on top of filled pastry and brush with egg yolk. Bake until golden brown, 35-45 minutes. Rinse Brussels sprouts and peel leaves apart. Blanch leaves in boiling salted water until al dente, about 2 minutes, rinse and drain.
For garnish, peel pear, cut into quarters and remove core. Poach pear in red wine with cinnamon, clove, anise and a pinch of salt for 3-4 minutes. Cut pear quarters into wedges. For the sauce, heat brown sugar in a pan to caramelize. Deglaze pan with poultry stock and wine mixture from poaching pears. Thicken sauce as desired with cornstarch dissolved in water. Briefly sauté Brussels sprout leaves in 1 teaspoon butter, season with salt, pepper and nutmeg, and spread on warmed plates. Cut filled pastry into pieces and serve with sauce on Brussels sprout leaves. Garnish with poached pear slices.
