This nifty recipe uses up leftover Christmas turkey, leftover sprouts and leftover stuffing in the form of delicious mini pasties.
Or, work your leftover Christmas turkey and sprouts into this creamy turkey curry.
Join Extradelicious to unlock Cook Mode
Ingredients
- Glug olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 50g leftover sprouts, finely sliced (see tips)
- 50g leftover sausagemeat stuffing, finely chopped
- 100g leftover roast turkey meat, chopped
- Good splash fresh turkey or chicken stock
- 30ml double cream
- Small handful fresh flatleaf parsley, finely chopped
- Plain flour to dust
- 500g block all-butter puff pastry
- 1 medium free-range egg, beaten
Join Extradelicious to unlock Cook Mode
Method
- Heat the oil in a frying pan over a low heat and gently fry the onion for 10 minutes or until soft. Add the garlic and fry for 30 seconds. Add the sprouts and fry for 4-5 minutes.
- Add the stuffing, turkey and stock. Season, then cook until all the stock has been absorbed (see tip). Stir in the cream and parsley, then remove from the heat and set aside to cool.
- Preheat the oven to 200°C/fan180°C/gas 6. Roll out the pastry on a lightly floured surface to 3mm thick, then cut into 8 x 12cm circles (use a saucer as a template).
- Spoon an eighth of the turkey mixture onto the centre of each of the circles, then brush the edge of each with a little water. Fold in half to form a pasty shape, then press and crimp the edges to seal.
- Transfer to a baking sheet and brush each pasty with beaten egg. Bake for 15-20 minutes until puffed and golden. Serve straightaway.
Nutrition
- 320kcals Calories
- 20.3g (9.1g saturated) Fat
- 8.9g Protein
- 23.8g carbs (1.7g sugars) Carbs
- 0.7g Fibre
- 0.7g Salt
Leave a comment, question or tip