If you have plenty of leftovers from your Christmas dinner you’re probably looking for creative ways to use them up that don’t just include using them in a sandwich. If you’re having guests around on boxing day this is the perfect finger food which makes use of your leftover food for zero waste. Enjoy!
Makes 24 parcels
Ingredients:
350g cooked turkey, chopped
100g cranberry sauce
2tbsp parsley, finely chopped
150g of brie, cut into 24 squares
16 sheets filo pastry
60g melted butter
Salt & pepper to taste
Cooking Instructions:
- Preheat the oven to 180ºc /170ºc/ gas mark 4.Lightly grease and line 2 baking trays with baking paper
- In a large bowl, combine the chopped turkey, cranberry sauce and the chopped parsley. Season with the salt and pepper to taste.
- Divide the turkey mixture evenly into quarters. You may find it is easier to divide the mixture into four separate bowls.
- You will then need to layer 4 sheets filo pastry. Lightly brush each sheet with the melted butter before adding the next layer. Cut into 6 even squares.
- Using just one quarter of the turkey mixture, spoon this evenly into the centre of the 6 filo squares. Top each square with a piece of brie. Gather all the pastry to enclose the filling and press tightly to seal.
- Complete steps 4 and 5 with another 4 sheets of filo pastry and ¼ of turkey mixture. Repeat until all the ingredients have been used.
- Arrange on a tray and brush lightly with extra butter.
- Bake for 25 – 30 minutes, or until pastry is crisp and golden.
Chef’s tip: If you have leftover stuffing from Christmas, this can too be added to the parcels.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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