Crispy Christmas turkey parcels with homemade cranberry sauce Recipe

A crispy pastilla of turkey breast flavoured with sage and onion served with cranberry sauce.

  • Preparation
    10mins
  • Cooking time
    5mins
  • Rest time
    2mins
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Turkey fillet(s) : 300 g
  • Onion(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Sage : 0.25 bunch
  • Unsalted butter : 30 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Brick pastry sheet(s) : 5 whole
  • Sunflower oil : 150 ml
  • For the sauce
  • Cranberry(ies) : 200 g
  • Caster sugar : 100 g
  • Water : 120 ml
  • Orange(s) : 1 whole
Method
  • ETAPE 1

    Finely dice the onion and finely chop the garlic. Remove the sage leaves from the stalks and shred the leaves finely.

    Mince the turkey breast in a food processor.

    Heat a saucepan with the butter. Sweat the diced onion until soft. Add the garlic and sage leaves and cook for a further minute. Season with salt and pepper.

    Allow this mixture to cool and then mix through the turkey mince.

    Cut the brick pastry sheets into strips 3 cm wide.

    Heat a frying pan with the sunflower oil until the oil reaches a temperature of 180'c.

    To fold the parcels place a small amount of the filling in the bottom corner of the pastry strip. Fold the pastry over the filling to form a triangle. Continue folding in triangles until all of the edges are sealed. To finish the parcel, tuck the final flap under the last fold like an envelope. Repeat this process until all of the filling is used.

    Shallow fry the parcels in the hot oil for 2 or 3 minutes on each side until they are golden brown and crispy. Make sure the filling is cooked through before serving.

    Serve 2 or 3 parcels per person with a dollop of cranberry sauce.

  • 2. FOR THE SAUCE

    Zest the orange.
    Place the cranberries, water and sugar in a sauce pan and cook over a low heat until you have a sticky sauce.

    Allow to cool and stir in the orange zest.

    Serve the parcels with a dollop of the cranbeery sauce.

Chef's tip

«Vary the flavours in the filling by using different herbs and spices.»

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