MOST of us will have leftover turkey after our big Christmas dinner and this recipe definitely puts boring old turkey sandwiches in the shade!
The addition of strong cheddar and apricot means they are full of flavour.
The recipe specifies you use tarragon and chervil, but if you don’t have them, parsley is a great substitute. Or you can use a pinch of mixed herbs – they will still taste great.
Recipe created by Lee Westcott for Davidstow®
200g turkey leg, minced
100g chicken breast minced
3g fennel seeds
½ whole egg
15g chervil and 15g tarragon, chopped
50g dried apricot, chopped
10g panko breadcrumbs
30g Davidstow® 3-Year Special Reserve Vintage Cheddar, grated
Egg yolk for glazing
400g block of puff pastry
Preheat the oven to 190C/170°C fan/gas mark 5/375F.
Mix all the ingredients except the pastry together, until a meatball consistency is achieved. Add seasoning to taste.
Roll out the puff pastry, approximately 6cm by 1mm thickness. Cut into rectangular shapes. Allow to rest for 10 minutes.
Place a teaspoon full of the turkey mixture into the centre of each puff pastry rectangle.
Now take in two opposite corners and pinch them together.
Glaze each pastry with remaining egg and sprinkle on some poppy seeds. If required, you can also sprinkle the tops with more finely grated Davidstow® 3 Year Special Reserve Vintage Cheddar before baking.
Now bake for 8-10 minutes or until golden brown.
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