Serves: 10
Prep: 10 minutes Cook: 20 minutesOver-catering during the festive season is an all too current occurrence and using up the left-overs can be a challenge. Here is a simple and easy, tasty turkey light meal or starter for entertainment that can tempt your family and friends the day after. Be sure to refrigerate your left-over turkey as soon as possible after your big meal to keep that ‘festive food poisoning’ at bay!
| ingredients |
|---|
|
1¾ cups cooked turkey, skinless, finely chopped |
|
Brie cheese, cut into small cubes |
|
6 8 tbsp cranberry sauce (recipe below) |
|
4½ 5 tbsp mayonnaise (recipe below) |
|
¾ cup chives, finely chopped |
|
¾ cup roasted walnuts, finely chopped |
|
10 sheets filo pastry |
|
Olive oil spray |
Preheat oven to 180°C/356°F.
Mix the turkey, cheese, cranberry sauce, chives, walnuts and mayonnaise in a bowl, season to taste with salt and pepper.
Line a flat baking sheet with non-stick paper and spray lightly with olive oil.
Cut filo sheets in halves lengthwise and cover with a slightly damp teatowel. On 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. Place on the tray and spray the top with olive oil. Repeat until all the filling is used.
Bake in oven for 15-20 minutes until golden. Briefly slide onto absorbent paper to absorb excess oil and serve hot or warm.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1130 Kj / 270 cal |
| Protein | 15.90g |
| Carbohydrates | 18.60g |
| Sugar | 5.20g |
| Total Fat | 14.50g |
| Saturated Fat | 4.40g |
| Fibre | 1.50g |
Over-catering during the festive season is an all too current occurrence and using up the left-overs can be a challenge. Here is a simple and easy, tasty turkey light meal or starter for entertainment that can tempt your family and friends the day after. Be sure to refrigerate your left-over turkey as soon as possible after your big meal to keep that ‘festive food poisoning’ at bay!
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 1¾ cups cooked turkey, skinless, finely chopped | 300 g | 10.60 oz |
| Brie cheese, cut into small cubes | 200 g | 7.10 oz |
| 6 tbsp cranberry sauce (recipe below) | 126 g | 4.40 oz |
| 4½ tbsp mayonnaise (recipe below) | 54 g | 1.90 oz |
| ¾ cup chives, finely chopped | 45 g | 1.60 oz |
| ¾ cup roasted walnuts, finely chopped | 84 g | 3 oz |
| 10 sheets filo pastry | ||
| Olive oil spray |
Preheat oven to 180°C/356°F.
Mix the turkey, cheese, cranberry sauce, chives, walnuts and mayonnaise in a bowl, season to taste with salt and pepper.
Line a flat baking sheet with non-stick paper and spray lightly with olive oil.
Cut filo sheets in halves lengthwise and cover with a slightly damp teatowel. On 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. Place on the tray and spray the top with olive oil. Repeat until all the filling is used.
Bake in oven for 15-20 minutes until golden. Briefly slide onto absorbent paper to absorb excess oil and serve hot or warm.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1130 Kj / 270 cal |
| Protein | 15.90g |
| Carbohydrates | 18.60g |
| Sugar | 5.20g |
| Total Fat | 14.50g |
| Saturated Fat | 4.40g |
| Fibre | 1.50g |
FODMAP Assistant
