Three-bird roast Wellington with blueberries
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- Abigail Donnelly
- 4 - 6
- 10 minutes
- 1½ hours
- Waterford Cabernet Sauvignon 2009
Ingredients
- 1 Woolworths Cranberry and ClemenGold Three-Bird Roast*
- 2 T olive oil
- 750 g ready-made puff pastry
- 1 free-range egg, beaten
- 400 g blueberries
- 50 g treacle sugar
Cooking Instructions
Preheat the oven to 200°C.
Drizzle the three-bird roast with olive oil and roast for 45 minutes until tender. Transfer to a chopping board and allow to cool down completely.
Roll out 500 g puff pastry and place the roasted bird upside down in the middle of the pastry sheet. Wrap the bird in the pastry and press together the edges to seal completely. Brush with a little beaten egg.
Using a cookie cutter, cut out stars from the remaining pastry and arrange on the top of the bird. Brush with the remaining beaten egg and bake for another 30 to 45 minutes, or until the pastry is golden brown and crisp.
Fry the blueberries and sugar over high heat until the sugar has melted and a syrup has formed.
Serve with sliced Wellington.
Hot tip: See the behind-the-scenes photographs of the TASTE 2012 Christmas shoot on our Facebook page.
*Pick up your Woolworths Cranberry and ClemenGold Three-Bird Roast from Woolworths. Available at selected stores for the Christmas 2012 season.
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