For the filling, trim your turkey breasts:
you want to create a long tube of meat in
the middle of your Wellington, similar in
shape to a fillet of beef – you can use the
trimmings in the stuffing, so don’t worry
about wastage. Once you have the correct
shape, slice a pocket into the breasts deep
enough so that the Brie and cranberry
sauce will stay inside, but don’t cut all the
way through. Divide the cranberry sauce
and Brie between the 2 turkey breasts,
then chill while you make the stuffing.
For the stuffing, heat the butter in a frying
pan and gently cook the leek for about
5 mins. Meanwhile, finely chop the turkey
trimmings and add to the pan with the
gammon. Cook for about 5 mins, then
remove and allow to cool slightly. Mix
with the sausagemeat, sage and
breadcrumbs, then season.
Roll out the first block of pastry on a
floured surface to about £1 thickness:
you want a long thin shape that is about
5cm wider than turkey breast width and
5cm longer than length of turkey breasts
placed end to end. Gently lift this onto a
baking sheet and put the turkey breasts on
top, followed by the stuffing. Roll out the
second block of pastry, brush the edge of
the bottom sheet with egg and lay the top
one over. Trim edges to neaten, then
crimp together. Can be made up to 1 day
in advance and chilled.
Heat oven to 200C/180C fan/gas 6. Brush
the Wellington with more beaten egg and,
with a sharp knife, score a criss-cross
pattern, but don’t cut all the way through.
Cook for 30 mins, then cover with foil and
cook for 30-45 mins more. After 1 hr, check
that the middle is hot by inserting a skewer
for 5 secs – it should feel hot to the touch.
Leave to rest for 15 mins, then slice to serve.