Turkey, brie and cranberry pastry roll

turkey brie and cranberry pastry roll

This is a great way to use up leftover Christmas turkey, certainly different to the usual turkey curry (although we love that too!) This buttery, puff pastry with turkey, cranberry, pistachios and creamy brie is just lovely. We have adapted the recipe slightly from www.taste.com.au to make it the perfect turkey leftover recipe. 

20 mins prep | 45mins cook | 6 servings


800g turkey, cut into 2cm pieces

2 eggs, lightly beaten
1/4 cup smokey barbecue sauce
1 brown onion, grated
2 garlic cloves, crushed
2/3 cup packaged dried breadcrumbs
80g packet pistachio kernels
1/3 cup chopped fresh flat-leaf parsley
2 sheets frozen puff pastry, partially thawed
200g brie, sliced into 1cm slices
2/3 cup whole cranberry sauce, plus extra to serve
Extra 1 egg, lightly beaten
Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
Put the chopped turkey, egg, sauce, onion, garlic, breadcrumbs, pistachios and parsley in a large bowl. Season with salt and pepper. Mix well to combine.
Join two pastry sheets together along 1 side, overlapping by 2cm, to form 1 large rectangle, pressing to secure.
Put the cranberry sauce and half the brie along one long side of pastry. Top with the turkey mixture and remaining brie.
Roll up the pastry from the long side to enclose the filling.
Place on prepared tray, seam-side down. Brush with extra egg. Score the top of the pastry diagonally at 3cm intervals.
Bake for 30-40 minutes or until the filling is cooked through and the pastry is golden and puffed.
Serve with extra cranberry sauce.