Turkey Wellington With Apricots And Blue Cheese - cooking recipe

Ingredients

2-3 tbsp sunflower oil
1 1/2 lbs turkey breast fillets, cut into 4 pieces
12 oz puff pastry, thawed if frozen
8 tbsp dried breadcrumbs
3/4 cup blue cheese, crumbled
1 14 oz can apricot halves in juice, drained and 1/2 cup juice reserved
1 medium egg yolk
1/2 cup honey
2 tsp Dijon mustard
4 tbsp balsamic vinegar
2 tbsp olive oil
1/4 tsp sugar
4 cup mixed salad leaves
1/3 cup walnuts, roughly chopped

Preparation

Heat the sunflower oil in a frying pan and sear the turkey pieces for 3-4 mins on each aside until just golden. Drain on paper towels. Season with salt and freshly ground black pepper and cool for 10 mins. Preheat the oven to 400\u00b0F.
Divide the puff pastry into 8 equal pieces and roll each out on a lightly floured surface to a 5 inch square. Divide the breadcrumbs between the squares then top each with a piece of turkey, 1/4 of the cheese and two apricot halves. Bring up the sides of each pastry square to make a parcel. Beat the egg yolk with 2 tbsp water and use to seal the pastry edges.
Place the parcels on a baking sheet lined with parchment paper and brush all over with the rest of the egg yolk mixture. Bake for 20-25 mins until the pastry is crisp and golden.
To make the apricot sauce, place the rest of the apricots in a food processor with the honey, mustard and reserved juice and process until smooth.
To make the salad dressing, whisk the vinegar, olive, oil and sugar together in a bowl and season to taste. Add the salad leaves and walnuts and toss to mix.
Serve the salad and turkey parcels with the apricot sauce.