Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 12 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
12
- 6 sheets frozen ready rolled puff pastry, partially thawed
- 300grams leftover roasted turkey, shredded
- 1 small carrot, finely diced
- 1 stick celery, finely diced
- 1 small brown onion, finely diced
- 1 free range egg, whisked
- 3teaspoons dijon mustard
- 1 cup swiss cheese, grated
- 60grams baby spinach leaves, roughly chopped
- 1tablespoons olive oil
- tomato chutney (to serve)
Method
Step 1 of 2
Preheat oven to 200°C. Line 2 baking trays with baking paper. Heat oil in a frying pan over medium heat. Cook onion, carrot and celery for 8 minutes or until softened. Add spinach leaves and cook for 2 minutes or until wilted. Transfer to a bowl and cool. Add leftover turkey, leftover stuffing, mustard and cheese to vegetable mixture and gently combine. Season.
Step 2 of 2
Cut 2 x 14cm circles from each sheet of pastry. Spoon 1/3 cup of turkey mixture in the centre of each pastry round and spread, leaving a 2cm border. Brush egg around half the circle border. Bring pastry edges together to form a semi-circle. Pinch edges to seal and form a frill. Brush with egg. Bake for 25 minutes or until golden and puffed. Serve with chutney.
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