Christmas Day has gone. The many toys and gadgets that were opened up are beginning to find a place to be stored away, empty boxes are piled up high in the rubbish bins outside and you are beginning to see the floor of your home once again.
The one thing that you are left with is Turkey, lots of it!
I really wanted to do something with our leftovers that was a little different to the curries and meat platters, so my eldest son and I came up with Turkey turnovers with an added twist.
- left over turkey, diced
- left over stuffing, diced
- Or what ever you have got that is left over. We had one potato that we added to it too
- All ready rolled puff pastry
- Celery Stick diced
- 1 Tbsp cranberry sauce (we used a heaped spoonful of our own made sauce)
- 1 packet of pancetta
- 100ml single cream
- 1 tsp garam masala spice
- 1 tsp curry spice
- salt and pepper to taste
- Egg to seal
- Preheat oven at 180c
- Add all of the ingredients into a bowl and combine together
- Roll out the pastry and divide into 6 squares
- Place the mixture onto the pastry in the middle of the square
- Seal the edge with the egg mixture and fold over one corner to the other. Press down the edges with a fork. Glaze the top of the pie with the egg
- Bake in the oven for 15 minutes or until golden brown. It shouldn’t take long as the ingredients are already cooked, it’s just the pastry that needs cooking.
Enjoy cold or hot.
These turnovers are crunchy on the outside and soft on the inside. The mixture has a spicy taste from the garam masala and a sweet taste from the cranberry sauce. Perfect way to use up that leftover meat and not taste of Christmas dinner at all!
Hope you enjoy! 🙂