Turkey & Mushroom Turnovers
These easy-to-make puff pastry parcels are a fab way to use up leftover turkey after Christmas (or great with chicken any time of the year). We’ve used our Ainsley Harriott Wild Mushroom Cup Soup to make a creamy sauce and to kick up the mushroom flavour. Serve with mash and veg as a meal or enjoy as a tasty snack.
Heat a frying pan over a medium-high heat and add a good drizzle of oil. Add the mushrooms and fry for 4-6 minutes until softened and lightly golden. Season with a little salt. Reduce the heat to medium and add the spring onion and garlic (if using) and fry for another minute. Sprinkle over the contents of the cup soup packet and stir in the milk until you have a thickened sauce. Stir in the turkey, parsley and season with plenty of black pepper. Remove from the heat and allow to cool.
On a lightly floured surface roll out the pastry. Cut into four equal rectangles. Divide the filling mixture between the rectangles, placing to one side to allow the other side to be folded over on top. Brush the edges of the pastry with a little egg. Fold the pastry over to enclose the filling and press down to seal. Use a fork to crimp the edges. Place on a baking tray and cut a small slit in the top of each pasty to allow the steam to escape. Brush with egg and sprinkle over the seeds. Place on a baking tray and bake for 25 minutes or until puffed and golden. Allow to cool for a few minutes before enjoying.
- olive oil
- 150g mushrooms, chopped
- 2 spring onion, finely sliced
- 1 clove of garlic, minced (optional)
- 1 x sachet of Ainsley Harriott Mushroom Cup Soup
- 150ml milk
- 2 tbsp chopped parsley
- 250g leftover roast turkey or chicken, shredded or chopped
- 1 x 375g ready rolled sheet of puff pastry
- 1 egg, beaten
- sea salt and freshly ground black pepper
- nigella or sesame seeds, to sprinkle