Gluten-free Christmas Leftovers Wellington Recipe
Gluten-free Christmas leftovers wellington recipe - perfect for using up turkey, pigs in blankets, stuffing or whatever you have left! Nobody would know it's Coeliac-friendly and wheat-free.
Servings 0 Serves 4-5
Ingredients
- 1 gluten-free ready-made puff pastry sheet (I used Jus-Rol)
- 2 tbsp cranberry sauce
- Christmas leftovers cooked turkey, stuffing, pigs in blankets, roast potatoes, festive veggies (see the 'what you'll need' section for a rough idea of how much I used)
- 1 egg for egg wash
- small handful of sesame seeds
Instructions
- Preheat your oven to 200C fan / 220C and prepare a baking sheet with non stick baking paper. Beat the egg in a small mug.
- Cut your pastry in half and spread your cranberry sauce all over one side of the pastry in a layer - don’t go all the way to the edge, leave a 1in gap around the edges.
- Place your leftovers on top of the cranberry sauce either in layers (veg first, meat on top etc) or totally and random! Press it down to compact and cut them up a little if too chunky.
- Brush egg wash around the edge of the pastry, then place the other half of pastry on top. Seal it by using a fork around the edge.
- Brush the top with egg wash and sprinkle with sesame seeds.
- Bake in the oven for about 25 minutes until golden. Cover with foil half way through so it doesn’t get too dark and crunchy.
- Slice and serve with gluten-free gravy and more cranberry sauce. Enjoy!
Notes
- You can use this recipe all year round and use any Sunday roast dinner leftovers in this way the following day!