Turkey, Brie & Cranberry Filo Pastries
Directions
- 1Preheat oven to 180°C/356°F.
- 2Mix the turkey, cheese, cranberry sauce, chives, walnuts and mayonnaise in a bowl, season to taste with salt and pepper.
- 3Line a flat baking sheet with non-stick paper and spray lightly with olive oil.
- 4Cut filo sheets in halves lengthwise and cover with a slightly damp teatowel.
- 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.
- 6Place on the tray and spray the top with olive oil.
- 7Repeat until all the filling is used.
- 8Bake in oven for 15-20 minutes until golden.
- 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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