Turkey Confit Wellington

A great use of leftover turkey confit, this preparation can impress a crowd as an hors d'oeuvre or an elegant dinner. You'll be surprised how easy it is to throw together!

Serves: 6

Ingredients

• 1 pound shredded Turkey Confit

• 1/2 cup shredded mozzarella

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

• 1 egg, beaten

• 20 each cherry tomatoes

• 2 tablespoons olive oil

• Salt and pepper, as needed

• 2 tablespoons olive oil, divided

• 2 cloves garlic, minced

• 1/2 white Onion, minced

• 1, 28 ounce can chopped tomatoes

• 1 teaspoon crushed red Chili flakes

• 2 tablespoons chives, sliced thinly

Procedure:

1. Prepare the turkey confit ahead of time and let it cool.

2. Preheat oven to 400F degrees. Let the puff pastry thaw as the package instructs. Smooth out the sheet of puff pastry onto a baking sheet lined with parchment paper.

3. Layer shredded turkey confit and mozzarella down the center of the 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.

4. 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 Forge To Table knife, cutting shallow diagonal lines to create a crosshatch pattern.

5. Brush the top again with the egg wash. Bake for 20-25 minutes, or until pastry is golden brown and flaky.

6. Meanwhile, toss cherry tomatoes with 1 Tablespoon olive oil and salt and pepper. Spread on a separate baking sheet and add to the 400F degree oven until roasted and caramelized (use oiled foil in your sheet pan to save on clean up).

7. Heat a medium skillet over medium heat then add 1 tablespoon olive oil and sauté onions and garlic until transparent. Add can of chopped tomatoes and bring to a simmer for about 10 minutes. Season with salt, pepper, and chili flakes.

8. Once the puff pastry is fully baked, assemble it by topping it with a light spooning of tomato sauce and roasted tomatoes. Finish with chopped chives, slice into appropriate portions, and enjoy!

Chefs Notes:

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

- Sauté in reserved turkey fat if available.

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