Turkey, Brie and Cranberry Parcels with Winter Slaw
This recipe was sent to us by Katie Bryson, one of our online blogger mums. Her challenge was to cook a family meal using xmas turkey leftovers. Here's what she cooked:
Feeding boys
What we thought:
The in-laws really enjoyed the meal, Arlo scoffed the lot in record time, whereas Sam has this week decided he doesn’t like turkey, just in time for Christmas! Ah the deep joy of feeding children… 
Essential Ingredient:
Leftover turkey
For the turkey, brie and cranberry parcels:

200g shredded cooked turkey

200g brie, chopped into cubes

1 tbsp cranberry sauce

2 tbsp light mayonnaise

8 sheets filo pastry

melted butter or spray oil

For the winter slaw:

1 stick celery, finely sliced

1/3 red cabbage, shredded

1 carrot, grated

1 apple, finely chopped

For the dressing:

50ml red wine vinegar

good squeeze of honey

150ml olive oil

To serve:
With salad or vegetables.
This is a scaled up version of festive brie and cranberry filo bites.
  1. For the turkey, brie and cranberry parcels:
  2. Pre heat the oven to 200C/180C fan/gas 6. Mix the turkey, brie, cranberry and mayo in a large bowl with salt and pepper until well combined
  3. Line two baking sheets with greaseproof paper. Lay out each sheet of filo pastry, dotting a heaped tablespoon of turkey filling in the top corner. Spray around the edges with oil or brush with melted butter and then fold up to form your square parcels. Make sure you fold enough times so that the filling is secure
  4. Brush/spray the pastry square thoroughly and then place on the baking sheet. Repeat until you have 8 parcels. Bake in the oven for 15-20 minutes until golden and crisp. Serve with salad and winter slaw.
  5. For the winter slaw and dressing:
  6. Mix all the raw ingredients in a large bowl. Make the dressing up in a jam jar – adjusting the honey to taste and seasoning with salt and pepper
  7. Pour the dressing over the slaw and toss so it’s well coated. Serve immediately.
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