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Turkey and ham parcels
( SERVES 8 )

NZ Woman's Weekly

5.0 / 5 FROM 1

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.

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

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.