Turkey Wellington with Gorgonzola and Mushrooms

Method

1. 1First, open up the turkey breast so you can roll it.
2. 2Place the turkey breast on plastic wrap and slice it open as thin as you can, to get a wide, thin piece.
3. 3Cover with a second sheet of plastic wrap and pound the breast so it spreads out.
4. 4The turkey should be a rectangle, so the roll comes out even.
5. TipFor a perfect shape, trim the pieces that stick out and patch them into any gaps. Don’t worry if it isn’t in one piece: once rolled and baked, it all sticks together.
6. 5Cut 2 portobello mushrooms (about 100 g) into small pieces.
7. 6Heat a nonstick frying pan well, add 1 tbsp olive oil and the chopped mushrooms. You can also add a little fresh thyme for extra aroma.
8. 7Sauté the mushrooms for a few minutes, until their liquid evaporates. Season with a little salt and pepper and transfer to a plate to cool.
9. 8Cut the gorgonzola into small pieces and mix it with the cooked mushrooms.
10. 9Season the turkey with salt and pepper, then spread the mushrooms and gorgonzola along its length.
11. 10Carefully lift one side of the turkey using the plastic wrap and roll it up as tightly as you can, without rolling the wrap into the turkey.
12. 11Hold both ends of the plastic wrap and roll the turkey on the counter in one direction, so it looks like a wrapped candy. Repeat several times, until it is tight, then tie the ends in a knot.
13. TipAir often gets trapped between the plastic wrap and the roll. Prick the wrap in 2–3 places with a sharp knife so the air escapes as you roll.
14. 12Put the turkey roll in the freezer for 15 minutes to firm up.
15. 13Put the rest of the mushrooms in a food processor and blitz until you have a smooth paste.
16. 14Heat a nonstick frying pan, add a little olive oil and the mushroom paste, and sauté until all the liquid has evaporated. Take it off the heat and let it cool a little.
17. 15Lay a large piece of plastic wrap on your work surface, place the puff pastry sheet on it and lay 5–6 slices of prosciutto in a row. You need enough prosciutto to cover the length of the roll.
18. 16Spread the mushroom paste over the prosciutto.
19. 17Take the turkey roll out of the freezer, remove the plastic wrap and place it on the prosciutto and mushrooms.
20. 18Wrap the puff pastry around the turkey and seal the ends, folding over any extra pastry.
21. 19As before, twist the plastic wrap into a candy shape and put it back in the freezer for 10 minutes.
22. 20Line a baking tray with parchment paper and place the turkey Wellington in the center.
23. 21In a small bowl, mix the egg yolk with 1 tsp water and brush it over the pastry.
24. 22With the back of a knife, score lines on the pastry and sprinkle with a little flaky salt or coarse salt.
25. 23Bake in a preheated oven at 200°C, fan, for 10 minutes, then lower the heat to 175°C and bake for another 40–45 minutes, until the pastry is nicely golden and the turkey is cooked through.
26. 24Take the turkey Wellington out of the oven and let it rest for 10 minutes before slicing.
27. 25With a very sharp knife, cut the turkey Wellington into 2 cm slices.
28. 26Serve the turkey Wellington with gorgonzola with a little fresh arugula or any salad you like.