Turkey, brie and cranberry parcels with winter slaw

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I’ve been challenged to come up with a delicious meal idea that uses up leftover Christmas turkey by the Lean on Turkey campaign.

So after enjoying a slap up roast dinner this week, I squirrelled away the leftover meat and plotted what delights I could create with it.

I thought about curry, but knew it wouldn’t go down well with the boys so instead scaled up one of my favourite festive canapes – brie and cranberry filo bites and added in the turkey to make meal-sized filo parcels.

I served it up with a side of winter slaw – there’s nothing like a bit of raw veg to try and keep the bugs at bay at this time of year. I’m on my second round of antibiotics to zap a very persistent throat infection, so I need all the help I can get!

The in-laws really enjoyed the meal, Arlo scoffed the lot in record time, whereas Sam has this week decided he doesn’t like turkey, just in time for Christmas! Ah the deep joy of feeding children…

Turkey, brie and cranberry parcels
makes 8 parcels
prep time: 15 mins
cook time: 20 mins

200g shredded cooked turkey
200g brie, chopped into cubes
1 tbsp cranberry sauce
2 tbsp light mayonnaise
8 sheets filo pastry
melted butter or spray oil

1. Pre heat the oven to 200C/180C fan/gas 6. Mix the turkey, brie, cranberry and mayo in a large bowl with salt and pepper until well combined.

2. Line two baking sheets with greaseproof paper. Lay out each sheet of filo pastry, dotting a heaped tablespoon of turkey filling in the top corner. Spray around the edges with oil or brush with melted butter and then fold up to form your square parcels. Make sure you fold enough times so that the filling is secure.

3. Brush/spray the pastry square thoroughly and then place on the baking sheet. Repeat until you have 8 parcels. Bake in the oven for 15-20 minutes until golden and crisp. Serve with salad and winter slaw.

Winter slaw
serves 4-6
prep time: 15 mins

1 stick celery, finely sliced
1/3 red cabbage, shredded
1 carrot, grated
1 apple, finely chopped

for the dressing
50ml red wine vinegar
good squeeze of honey
150ml olive oil

Mix all the raw ingredients in a large bowl. Make the dressing up in a jam jar – adjusting the honey to taste and seasoning with salt and pepper.

Pour the dressing over the slaw and toss so it’s well coated. Serve immediately.

Costings: shopping bought at Sainsbury’s

200g Taste The Difference Frozen Turkey Crown £6
200g Basics Brie £1.09
1 tbsp Cranberry Sauce 10p
2 tbsp Light Mayonnaise 20p
8 sheets Filo Pastry 80p
1 stick celery 5p
1/3 red cabbage 28p
1 carrot 15p
1 apple 33p
50ml red wine vinegar 11p
squeeze honey 20p
150ml olive oil 50p

Grand total of meal £9.81