Turkey en croute with Danish Blue cheese, walnuts and celery serves 4

Ingredients

1 tbsp oil

25g (1oz) butter

4 skinless turkey breasts (approx 100g (4oz) each

2 sticks celery, sliced thinly

50g (2oz) walnut pieces

100g (4oz) Rosenborg extra creamy Danish blue cheese, crumbled

500g pack ready prepared puff pastry

1 egg, beaten

Method

1 Heat the oil and butter in a frying pan and cook the turkey over a medium to high heat for 2-3 minutes on each side, until sealed and beginning to brown. Leave to cool.

2 Fry the celery lightly for 1-2 minutes and then mix with the walnuts and cheese.

3 Divide the pastry into 4 and roll out each piece on a floured surface to a square large enough to encase each turkey breast.

4 Place a turkey breast onto a square of the pastry, top with the celery, nut and cheese mixture and wrap the pastry around to form a parcel, sealing the edges well with a little water.

5 Brush with beaten egg and place onto a baking sheet.

6 Bake in a pre-heated oven, Gas 7, 220C, 425F for 20-25 minutes until risen and golden brown.