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Instructions

• Trim the turkey breast and try to shape it cylindrical. Just as we do for wellington, use strings to tie it in the shape.
• Season it with salt and pepper and pan fry from all the sides until brown. Let it cool.
• Meanwhile make the stuffing, sauté onions with olive oil, add any left over turkey trimmings, chestnut puree and cranberries, cook for 2-3 minutes and keep aside to cool.
• When cool add seasoning and bread crumbs, mix well to combine all.When cool add seasoning and bread crumbs, mix well to combine all.
• Prepare a dough with the pastry flour according to pack instruction.
• Now roll the pastry dough on a floured surface long enough to cover the turkey from all sides.
• Spread a thin layer of stuffing on the pastry sheet, then place pan fry turkey at the center, pour any left over stuffing on the turkey.
• Seal the pastry sheet around the turkey, covering from all sides.
• Brush egg all over the pastry sheet before baking.
• Now gently place it on a greased baking tray. And bake in a preheated oven for 1.25 hour at 375 degree F.
• Let it stand in the lower rack to 20 minutes before cutting the slices.
• Cut the slices with a sharp knife and serve.