4 skinless turkey breasts, approx. 4 ounces (112g) each in weight
1 tablespoon oil
1 ounce butter
2 stalks celery, sliced thinly
2 ounces walnut pieces
3 ounces ROSENBORG® Crumbled Danish Blue cheese
1 pound ready prepared puff pastry
1 egg, beaten

SERVES 4

1. Heat the oil and butter in a skillet and cook the turkey over a medium to high heat for 2-3 minutes on each side, until sealed and beginning to brown. Leave to cool.

2. Fry the celery lightly for 1-2 minutes and then mix with the walnuts and cheese.

3. Divide the pastry into 4 and roll out each piece on a floured surface to a square large enough to encase each turkey breast.

4. Place a turkey breast onto a square of the pastry, top with the celery, nut and cheese mixture and wrap the pastry around to form a parcel, sealing the edges well with a little water.

5. Brush with beaten egg and place onto a baking sheet.

6. Bake in a preheated oven 425°F/ 220°C / Gas 7, for 20-25 minutes until risen and golden brown.