Ingredients
2 tsp rice bran oil
4 turkey breast fillets
125 g mushrooms, chopped
2 tsp thyme, chopped
2 orange capsicums, roasted, seeds etc removed
150 g cream cheese with herbs & garlic
2 tsp lemon juices
SIDS SALT & PEPPER to taste
350 g puff pastry
1 egg, beaten
¼ tsp SIDS CRAZY SALT
thyme
Directions
Heat the oven to 160°C. Line a baking tray with non-stick baking paper.
Heat the oil in a frying pan and lightly brown the turkey breasts on both sides. Set aside.
Add the mushrooms and SIDS CRAZY SALT to the pan and cook for 5 minutes.
Mix the mushrooms with the thyme, peppers and cream cheese.
Sprinkle the turkey breasts with lemon juice and season to taste with SIDS SALT & PEPPER.
Roll out the pastry and cut into 4 squares, large enough to enclose the turkey breasts.
Place the turkey breasts on the pastry squares. Spread the cheese mixture over the top of the turkey breasts.
Brush one long side of pastry with beaten egg. Fold the unbrushed side over the turkey and press together to seal. Join the ends of the pastry and trim any excess.
Cut 2-3 slits in the top of the pastry to allow the steam to escape and brush the top with the remaining beaten egg.
Place on the baking tray and bake for about 40 minutes, until the pastry is golden and crisp.
Garnish the turkey breast in puff pastry with fresh thyme, and serve.
