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Don’t waste all the leftover turkey over Christmas. These delicious pastry nibbles will use up any leftover meat and they make great party food Turkey triangles
Serves: 12
Prep time: 25 mins
Cooking time: 20 mins
Skill level: Bit of effort
Costs:Mid-price

Ingredients

 

    • 425g pack puff pastry sheets

 

    • A little beaten egg, to glaze

 
For the filling

    • 1 small leek, finely sliced, or about 125g (4oz) leftover cooked leeks or sprouts

 

    • 15g (½oz) butter

 

    • 15g (½oz) plain flour

 

    • 125ml (4fl oz) milk

 

    • 100g (3½oz) cooked turkey and/or ham, fairly finely chopped

 

    • 1 rounded tablespoon chopped fresh parsley and/or thyme

 

    • Salt and freshly ground black pepper

 

 

Method

 

    1. To make the filling: If using fresh leek, cook the slices for a couple of minutes in boiling water

 

    1. Cool under running water and leave to drain.

 

    1. Melt the butter in a small pan and mix in the flour to make a paste

 

    1. Gradually add the milk to make a smooth, thick sauce and simmer for a few minutes

 

    1. Add the leeks and leave to cool

 

    1. Stir in the cooked meat and parsley, and season well

 

    1. Unroll the 2 sheets of pastry and cut each one in half lengthways, then each strip into 3, to get 6 squares (each about 10cm/4in square) from each sheet

 

    1. Work on one at a time

 

    1. Moisten round the edge of each square with a finger dipped in beaten egg

 

    1. Pile a tablespoon of filling mixture in the middle, and then fold one corner over to the opposite corner to make a triangular parcel. Seal well, knock up the edges and decorate them

 

    1. Put on a heavy baking sheet

 

    1. Chill the parcels while the oven heats up to Gas Mark 6 or 200°C.

 

    1. Brush the parcels with beaten egg, make a small hole in the top with a knifepoint and bake for 20 minutes

 

    1. Best served warm

 

 

Nutritional information per portion

 

Fat 11.0g

 

Saturates 5.0g

 

Calories 175(kcal)