Turkey Puff Pastry

Thaw the puff pastry.

Rinse and slice the spring onions.

Sauté shallots and spring onions in hot butter until. Add the mushrooms into it and fry until the liquid has evaporated. Stir in 4 cl (approximately 1.5 ounces) Madeira and the heavy cream. Reduce over high heat and season with salt, pepper and parsley. Allow to cool.

Wash the turkey, pat dry and rub with salt and pepper. Fry in hot oil over high heat on all sides. Remove and let rest.

Put the foie gras on the turkey and spread the mushrooms and spring onions over it.

Roll out the puff pastry into a large rectangle, saving some for decoration. Place the turkey on the upper third of the dough. Brush the edges of the pastry with egg yolk for sealing. Wrap the dough around the turkey and firmly press the edges together. Line a baking sheet with parchment paper and put the turkey on it with the seam side down. Use the remaining dough to decorate the top, and brush the top of the pastry with egg yolk.

Bake in a preheated oven at 200°C convection (approximately 400°F) about 45 minutes until golden brown. Let it rest about 10 minutes before cutting.