Turkey, Brie & Cranberry Filo Pastries

30m
Serves 10
https://www.monashfodmap.com/recipe/turkey-brie-cranberry-filo-pastries/

Directions

  1. 1Preheat oven to 180°C/356°F.
  2. 2Mix the turkey, cheese, cranberry sauce, chives, walnuts and mayonnaise in a bowl, season to taste with salt and pepper.
  3. 3Line a flat baking sheet with non-stick paper and spray lightly with olive oil.
  4. 4Cut filo sheets in halves lengthwise and cover with a slightly damp teatowel.
  5. 5On a flat workbench lay out one oblong, spray the edges with olive oil, place the filling (40g) at the base and fold repeatedly into triangles.
  6. 6Place on the tray and spray the top with olive oil.
  7. 7Repeat until all the filling is used.
  8. 8Bake in oven for 15-20 minutes until golden.
  9. 9Briefly slide onto absorbent paper to absorb excess oil and serve hot or warm.

Ingredients

  • 1.75 cups cooked turkey, skinless, finely chopped
  • 300 g Brie cheese, cut into small cubes
  • 6 tbsp cranberry sauce (recipe below)
  • 4.5 tbsp mayonnaise (recipe below)
  • 0.75 cup chives, finely chopped
  • 0.75 cup roasted walnuts, finely chopped
  • 10 sheets filo pastry
  • Olive oil spray

Equipment

flat baking sheetnon-stick paperteatowelabsorbent paper

Tips

  • Use chicken instead of turkey and pecans instead of walnuts.
  • Make smaller bite sized or larger (1 sheet filo) parcels if you wish.
  • Be sure to refrigerate your left-over turkey as soon as possible after your big meal to keep that ‘festive food poisoning’ at bay!

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