Bombay Turkey Wellingtons
Fusion foods are really hot right now, and what better combination than a good old comfort food from both our Eastern and Western traditions? The turkey wellington is a healthy twist on the original beef wellington. Its origins have been confused from the start. (Is it a variation of the French filet de bœuf en croûte? Is it English and named after the Duke of Wellington?) But once you throw in some garam masala and mango chutney, there is no doubt that you’ll have a uniquely elevated mouthful — regardless of where it began. Plus, as an added bonus, since you control the spice level, it’s a dish your kids are sure to love. Enjoy with your favourite glass of pinot noir and these wellingtons will become an easy-to-make staple in your menu planning.
My twist essentially creates a turkey keema wellington. You can also use lamb, but the flavours come out a bit saltier. For the chutney, my go-to is Stonewall Kitchen, which you can find at most gourmet food retailers.
Serves 8
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
- 1 lb ground turkey
- 1 cup baby carrots
- 1 whole green bell pepper
- 2 packages of Pillsbury Crescent Rolls
- 1 tsp salt
- 1 ½ tsp black pepper
- 1 ½ tsp garam masala
- 1 tbsp olive oil
- 1 egg
Filling directions:
Preheat oven to 375 degrees Fahrenheit.
- Chop up the carrots and bell pepper into small pieces, about a dime-size. You can also use a chopper or food processor to save time.
- Coat a large pan with the olive oil and sauté the ground turkey until lightly browned on medium-high heat.
- Add the chopped carrots and bell pepper and continue stirring. Reduce to medium heat. Cook until the meat has completely browned and vegetables are tender.
- Add garam masala, salt and pepper to taste.
- Once the ground turkey has cooked, transfer the mixture into a medium-sized mixing bowl and crack one large egg into it. Fold the egg in until the meat and veggies bind together.
For the Wellingtons:
- Roll out the Pillsbury Crescent Rolls into squares (two triangles kneaded together).
- Scoop a spoonful of the turkey mixture into the centre of the dough square, and then fold the dough around the meat to form a ball.
- Place the ball on a foiled cookie sheet in the oven at 375 degrees Fahrenheit for about 12–15 minutes.
- Remove from oven and let sit for 2–3 minutes to cool.
- Serve with your favourite mango chutney and another veggie of your choice. Enjoy!
Pro tip: This is a great make-ahead meal, and it's ideal for people who like leftovers. I usually cook dinner for my family the night before, so that I’m not running around like a crazy person after a full day at work and picking up the kids from school when I try to get dinner on the table. These Bombay turkey wellingtons always keep their flavour and are a favourite in our house of picky eaters!
Images: Courtesy of Amrith Aakre
Amrith Aakre
Author
Amrith K. Aakre is a fitness nut, avid reader, and clings to her youth by going out dancing occasionally. Amrith’s goal is to communicate her thoughts on all topics from the perspective of a busy mom, wife, and attorney who is trying to find a space in the world.
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