Turkey and ham parcels
( SERVES 8 )

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
2 Tbsp | Canola oil, for cooking |
480 g | Turkey breasts, 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 |
24 sheets | Filo pastry |
1 can | Canola oil, for spraying filo pastry |
2 Tbsp | Poppy seeds |
Directions
- 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.
- Place the turkey, ham, corn, sage, parsley, cranberries and sour cream in a bowl, season with salt and pepper.
- Lay one sheet of filo vertically on the bench, spray it lightly with oil, then repeat with more filo until you have 3 layers. Cover the remaining filo pastry with a damp tea towel to stop it drying out.
- Preheat the oven to 180C (fan bake).
- 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.
- Lightly spray the completed parcel with canola oil and top with a few poppy seeds.
- 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.
https://www.eatwell.co.nz/recipe/7404/Turkey-and-ham-parcels/
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