Turkey, Cranberry and Brie Parcels


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


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:

  1. Preheat the oven to 180ºc /170ºc/ gas mark 4.Lightly grease and line 2 baking trays with baking paper
  2. In a large bowl, combine the chopped turkey, cranberry sauce and the chopped parsley. Season with the salt and pepper to taste.
  3. Divide the turkey mixture evenly into quarters. You may find it is easier to divide the mixture into four separate bowls.
  4. 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.
  5. 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.
  6. 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.
  7. Arrange on a tray and brush lightly with extra butter.
  8. 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.




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