Prepare the Turkey Breast Tenderloin (1 pack contains 2 pieces) by using butcher’s twine to tie the two tenderloins together, then wrap tightly in plastic wrap to hold the shape.

Chill in the refrigerator for at least 2 hours or overnight.

Now let’s make the mushroom duxelles! Finely chop onion and mushrooms. I use the blender, it's much faster.

Sauté the onion first in a drizzle of olive oil with a few sprigs of fresh thyme, salt.

Add the chopped mushrooms and cook over medium-high heat. stirring frequently, until all the moisture has evaporated

Make sure to fish out the thyme sprigs at the end.

Now let’s make a super quick crepe layer –,we only need 1 thin crepe!

(I know the ratio has a bit more egg than usual, but trust me, it works perfectly as the “barrier” in the Wellington.)

Mix 1 Egg, 2 Teaspoons of Milk, 3 Teaspoons of Flour, Salt & Pepper to taste in a bowl, mix well.

In a pan, add 1 teaspoon of butter, pour in the crepe batter and swirl to coat the pan thinly.

Cook for about 30–45 seconds per side until lightly golden. Rest it on the plate.

Now it’s time to sear the turkey before wrapping!

Unwrap the tenderloins from plastic wrap, and pat them very dry with paper towels (this helps get a beautiful golden crust).

Heat a skillet over medium-high heat with a little oil, then sear the turkey on all sides until golden brown (about 2 minutes per side).

While the turkey is still warm, remove the butcher’s twine apply 2 Teaspoon of Dijon Mustard and immediately wrap it tightly in plastic wrap (this helps it hold that perfect cylindrical shape as it cools)

Chill in the fridge for at least half an hour

Time to assemble!

Lay a large piece of plastic wrap on your counter.

Arrange the prosciutto slices in a slightly overlapping rectangle (big enough to fully wrap around the turkey).

Spread a thin, even layer of the cooled mushroom duxelles over the prosciutto and put the crepe on top

Now place the cooled turkey right in the center.

Lift the plastic wrap from the sides and use it to help you roll and wrap everything tightly around the turkey, like a little present!

Chill in the fridge at least half an hour

Now let’s prepare the pastry! Roll out the pastry dough into rectangle shape big enough to cover the whole turkey.

Place your chilled turkey roll in the center of the rolled-out pie crust.

Gently fold the dough over the turkey, overlapping the edges slightly, and press lightly to seal.

Trim any big excess dough, wrap in plastic wrap and chill at least half an hour.

Now for the fun part – let’s decorate!

Roll out another piece of pie crust (or the leftover scraps) until it’s nice and thin and be able to cover the top part on turkey on the plastic wrap.

Use your favorite cookie cutters to create any shapes you like.

Bring out the wrapped turkey, Brush the entire Wellington generously with egg wash

Then carefully arrange your pie-crust decorations on top and lightly press them down so they stick.

Trim away any excess dough around the edges

Brush the entire Wellington generously with egg wash.

Place the Wellington on a wire rack set inside a baking sheet (this helps the bottom stay crispy!).

Bake in a preheated oven at 400°F (200°C) for 45–60 minutes, or until the internal temperature of the turkey reaches 165°F (74°C) and the crust is deep golden brown.

Don’t throw away the excess dough scraps that came out off the cookie cutters, brush with a little egg wash, and bake alongside your Wellington for about 12–15 minutes until golden. They make the cutest edible decorations for the platter, and everyone fights over them!

Turn your Wellington after half way of baking. the crust will bake perfectly even all around!

Enjoy!