Turkey and ham parcels
( SERVES 8 )

Turkey and ham parcels

NZ Woman's Weekly 19/12/2012

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This dish is perfect for the cook who wants to be able to control portions and who loves dishing up to be easy on Christmas Day.

Ingredients

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2 tbsp Canola oil, for cooking
480 g Turkey breast, cut into 2 1/2cm pieces
500 g Champagne ham, cut into 2 1/2 cm pieces
2 cups Corn kernels
1 tbsp Sage, dried
1 cup Fresh parsley, chopped
1 cup Cranberries, dried sweetened
250 g Sour cream
1 to taste Salt and pepper
24 sheets Filo pastry
1 spray Canola oil
2 tbsp Poppy seeds

Directions

  1. Heat a little canola oil in a large pan and cook the turkey in batches very lightly for only 30 seconds each side, so there’s still a little pink in the meat.
  2. Place the turkey, ham, corn, sage, parsley, cranberries and sour cream in a bowl, season with salt and pepper.
  3. Lay one sheet of filo vertically on the bench, spray it lightly with oil, then repeat with more lo until you have 3 layers. Cover the remaining lo pastry with a damp tea towel to stop it drying out.
  4. Preheat the oven to 180 degC (fan bake).
  5. Place 1 cup of the turkey mixture at the bottom edge of the layered filo. Wrap the pastry around it to create a large sausage shape, then pull in the sides to create a parcel.
  6. Lightly spray the completed parcel with canola oil and top with a few poppy seeds.
  7. Repeat the process to make eight parcels, then place the parcels on a tray and bake for 25-30 minutes until they’re a light golden brown.

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