Turkey Confit Wellington

A great use of left over delicious turkey confit, this preparation can impress a crowd as an hors d'ouvre or an elegant dinner yet is quite easy to throw together.


  • 1 lb shredded Turkey Confit

  • 1/2 C shredded mozzarella

  • 1 box puff pastry, from the freezer section. Pillsbury Croissants will work too!

  • 1 egg, beaten

  • 20 cherry tomatoes

  • 1 oz olive oil

  • salt and pepper

  • 2 Tbl olive oil, divided

  • 2 cloves garlic

  • 1/2 white Onion

  • 1 can chopped tomatoes

  • 1 t crushed red Chili flakes

  • 1 oz chives, chopped


- Preheat oven to 400 degrees

- Line a baking sheet with parchment paper

- Unroll puff pastry and let thaw as package instructs

- On a cutting board, smooth out the sheet of puff pastry

- Layer shredded turkey confit and mozzarella down center of puff pastry

- Fold the edges over the filling starting with the longer sides and then the shorter ends

- Trim any excess pastry from the ends, then fold the ends on top

- Gently flip the whole thing over onto the parchment on the baking sheet

- Brush the beaten egg on the top and sides of the pastry

- Score the top of the pastry with your FTT knife, cutting shallow diagonal lines to create a crosshatch pattern

- Brush the top again with the egg wash

- Bake for 20-25 minutes, until pastry is golden brown and flaky


- While the Wellington bakes, toss cherry tomatoes with 1T olive oil and salt and pepper

- Spread on a well-oiled baking sheet and add to the 400° oven until roasted and caramelized (use oiled foil in your sheet pan to save on clean up)

- Mince onion and garlic with your FTT knife

- Heat a medium pan, then heat 1T olive oil and sauté onions and garlic til transparent

- Add chopped tomatoes

- Season with salt, pepper, and chili flakes

- Bring to a simmer and season with any herbs available

- Once the puff pastry is fully bakes, assemble by topping with a light spooning of sauce and roasted tomatoes

- Finish with chopped chives

Chefs Notes:

- Add a splash of red wine to your tomato sauce to increase richness!

- Sauté in reserved turkey fat if avail


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