Thanks to this blog, Facebook and Twitter I have had the fortune of being able to communicate with so many wonderful people in America who, although we’ve never met, I consider my extended friends. It’s to all of you who I dedicate this post to and wish you the happiest of Thanksgivings.
Someone who messaged me today on Twitter said “Julia, I know you do not observe Thanksgiving in the UK, but I’m sure you see the beauty of the celebration. I wish for U happiness!”. And they were spot on; although we don’t celebrate Thanksgiving here I am thinking of all of you who do. Thank you for reading, befriending, following and being there x
Turkey and Cranberry Parcels
These little parcels are quite delicious. The crispy, flaky filo pastry gives way to reveal an unctuous, gooey turkey filling with sweet, plump cranberries and a mild cheese taste. Perfect for a Thanksgiving celebration.
Serves 2 as a main meal and 4 as a starter
400g turkey, cut into bite-sized pieces
2 shallots, finely diced
100ml double cream
A handful of mature cheddar cheese
2 handfuls of plump, dried cranberries
12 sheets of filo pastry (270g packet)
A knob of butter, melted
Salt and black pepper
Preheat the oven to 200c.
Heat a little olive oil in a pan over a medium heat. Add the turkey and fry it until completely cooked through then remove it from the pan and set it aside.
Add the shallot to the pan and sauté it for a few minutes then add the turkey back to the pan along with the cream, cheese and cranberries. Season the mixture well and simmer it, stirring, until it turns thick and gooey then turn off the heat.
Lay out a sheet of filo pastry and brush it with the melted butter then lay a second sheet on top. Repeat with a third sheet then put a quarter of the turkey mixture into the centre of the pastry. Pull up the edges of the pastry into the centre and press them together to form a sealed parcel. Brush the top of the pastry with a little more of the melted butter. Repeat for another 3 parcels.
Carefully place the parcels onto a baking tray then cook them for about 20 minutes, until golden brown.
Thanks to my friend Vanessa for the inspiration.