Turkey, brie & cranberry filo pastries

Over-catering at Christmas time 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:

(Makes 20 (49g) x pastries (2 per serve) 

• 1 3/4 cups (300g) finely chopped cooked turkey, skinless
  
• 200g brie cheese, cut into small cubes
  
• 6 tbsp (126g) cranberry sauce (find the recipe here)
  
• 4 1/2 tbsp (54g) mayonnaise (find recipe here)
  
• 3/4 cup (45g) finely chopped chives
  
• 3/4 cup (84g) roasted walnuts, finely chopped
  
• 10 sheets filo pastry 
  
• Olive spray oil for parcels and trays
  

Method:

Mix the turkey, cheese, cranberry sauce, chives 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. You will need a couple of baking trays.

Bake in a preheated 180oC/160oC fan-forced oven for 15-20 minutes until golden. Briefly slide onto absorbent paper to absorb excess oil and serve hot or warm. . 

Serving Suggestions:

Serve as part as a spread with some low FODMAP salad or salads and other left-overs such as sliced ham. 

Tips:

Use chicken instead of turkey and pecans instead of walnuts.

Make smaller bite sized or larger (1 sheet filo) parcels if you wish.