Season turkey breast with salt, season with pepper and dust very thinly with flour. Fry in hot clarified butter until golden brown on all sides.
Clean spring onions and mushrooms, cut spring onions into fine rings, chop mushrooms coarsely. Sauté everything in fat, turning, and cook until thickened. Add cream cheese and season with salt and pepper. Cut remaining clarified butter into narrow slices and place between puff pastry sheets. Roll out puff pastry into a large rectangle.
Place half of the spring onion and mushroom mixture on top.
Fill with turkey breast and spread with remaining mixture. Brush edges of dough with egg white. Fold turkey breast into dough, pressing seams well to smooth.
Place roast on a baking sheet lined with parchment paper. Prick the pastry shell a few times with a fork and brush with whisked egg milk.
Bake the roast at 200 °C for about 40 minutes. To prevent the dough from getting too brown, perhaps cover with parchment paper after 30 min.
Serve with a spicy kitchen herb-wine sauce.
Jörg Weinkauf
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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