Fruity fig, mushroom and turkey ‘Wellington’

A fruity, festive twist on the classic beef dish

  • place PRE 45 minutes
  • place COOK 35 - 40 minutes
  • place SERVES 6 - 8
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NOTE: Yarden’s pack of pastry is this size. Other brands are smaller, so you will need two packs.
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  • Heat your oven to 180°C (fan) and line a baking sheet with baking parchment.
  • Cut a 200g slice of the puff pastry and blind bake for 15-20 minutes. Once baked, press flat with a fork. Set aside. If serving immediately, keep the oven on. If not you can make the pastry parcel and glaze it, then refrigerate up to 24 hours.
  • Fry the onion in the sunflower oil over a medium heat until soft and brown, then add the mushrooms and cook until all the moisture has cooked off. Take out 50g of the mixture and set aside for the gravy.
  • Layer up the ingredients in the following order on the pastry base: fried onions/ mushrooms then parsley, then cold meat, then fig.
  • Drizzle with the pomegranate molasses.
  • Use the remaining, raw pastry to cover the top. Brush with beaten egg. (You can now refrigerate this for up to 24 hours if you want to get ahead.)
  • Cook at 180° C for 25 minutes until golden brown
  • To make the gravy: liquidise the parsley, cooked mushrooms, figs and beef cube mixed with 125ml of boiling water.
  • Decorate with herbs and pomegranate seeds and bring to the table whole. Serve in slices with a jug of gravy on the side

500g parev puff pastry, rolled (Yarden make this size - other brands may require two packs)

3 tbsp sunflower oil 

1  onion sliced 

500g mushrooms, sliced 

20g flat parsley, finely chopped

300g wafer-thin turkey

6 to 8 figs in  2cm  slices

6tbsp pomegranate molasses

1 egg, beaten 

To serve:

Pomegranate seeds and herbs of your choice 

For the gravy

10g parsley

50g mushrooms 

2 figs

1 cube beef stock

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