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



    • 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





    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)