Turkey breast in puff pastry

Begin by slicing the mushrooms and sauté in a frying pan with half of the olive oil and garlic.

Refresh with the balsamic vinegar and set aside.

Then, cut the turkey breast so that it looks like a big and tall steak.

Place a strip of aluminium foil on a board and pour half of the olive oil, salt, and pepper on it before placing the turkey on the board.

Place the slices of ham on the turkey and then the sautéed mushrooms.

Roll the turkey so that it turns into a cylinder with the help of the aluminium foil by pressing on both sides.

Heat up a frying pan, place the cylinder inside, and fry it for one minute on each side (this process will keep the shape of the turkey even after removing the aluminium foil).

Let the turkey roll cool down, then remove the aluminium foil and roll the turkey roll in puff pastry smearing it with whisked egg.

Leave it to bake for 40 minutes at 170ºC (338°F).

Meanwhile, use a pot to make the sauce, sauté a bit of garlic with rosemary, add mustard, refresh with Port wine and let it boil down.