Turkey roast stuffed crust
Instructions
Cut the Turkey Breast, opening it.
Place the bread in a shallow Bowl and cover with milk.
From the topside remove meat scraps to make it as much as possible.
Prepare the filling by placing the mixer meat removed the pieces, softened butter, salt and pepper and reduce the whole thing to a spreadable cream.
Cut into cubes the courgette, onion and carrot.
Fry the diced vegetables in a bit of butter and mix the filling.
Lay the prosciutto on salted and peppered, spread the filling and roll up to form a roulade.
Fully harnessed the outside of the bacon roll, then wrap yourself around a thin layer of puff pastry that spennellerete with the beaten egg.
Bake for 40 minutes in a pan greased with butter to 200 degrees putting here and there butter flakes.
Ingredients and dosing for 4 persons
- 800 g of turkey breast (800 g pieces)
- 1 courgette
- 1 carrot
- 1 white onion
- 100 g of fresh butter
- 1 roll of frozen puff pastry
- 80 g of bread
- 1 eggs
- Semi-skimmed milk
- 100 g of sliced ham
- 100 g of bacon spread
- Salt
- Pepper