Turkey and Cranberry Bundles

by Jodie
(Brighton )

Whenever we roast a turkey there is so much left over that we are looking for new recipes to use up what is left.

I found this recipe in an old cookbook that I bought from my local charity shop.

These Turkey and Cranberry Bundles are delicious and quick to prepare.

I had never cooked with Filo Pastry before so was a bit nervous, but I got on really well with it, you do have to be very careful as it is so thin and can break easily but you can also repair it too.

The Kids love them and you really wouldn't think that you were eating leftovers.

This Recipe Serves 6 and only takes 30 minutes in total to prepare and cook.




You will need

450g/1 pound Cooked Turkey, Cut into Chunks

115g/4oz/1 Cup Diced Brie

30ml/2 Tbsps Cranberry Sauce

30ml/2 Tbsps Chopped Fresh Parsley

9 Sheets Filo Pastry, 45x 28cm/18x 11 inches each, Thawed if Frozen

50g/2oz/1/4 Cup Butter, Melted

Salt and Black Pepper

Green Salad to Serve






Pre-heat the oven to 200c/400F/Gas Mark 6.

Mixed the diced turkey and brie, cranberry sauce and the chopped parsley in a bowl.

Season with the salt and pepper.

Cut the filo pastry in half widthways and trim to make 18 squares, you will need to layer three pieces of the pastry together brushing the with a little melted butter so that they stick together.

Continue to to this with the remaining filo pastry until you have six pieces to make your bundles.

Divide the turkey mixture among the pastry squares, making neat piles on each piece.

Gather up the pastry to enclose the filling in neat bundles.

Place all of the bundles on a baking sheet, brush with a little melted butter and bake for 20 minutes, or until the pastry is crisp and golden.

You can serve the Turkey and Cranberry Bundles either hot or warm with a green salad.