Turkey strudel with wild mushrooms and chestnuts

Serve this turkey strudel with warm leftover cranberry sauce
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Turkey Strudel
Turkey Strudel

Get creative with your Christmas leftovers and try this turkey strudel

Serves    4-6

Oven temp    180°C

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  • You will need
  • Method
  • Rapeseed oil 2 tbsp
  • Smoked streaky bacon 4 rashers cut into small dice
  • Onion 1 small, peeled and finely chopped
  • Fresh chestnut mushrooms 200g, sliced
  • Dried wild porcini mushrooms 25g, soaked, roughly chopped and drained
  • Prepared chestnuts 100g, roughly chopped
  • Garlic 2 cloves, peeled and finely chopped
  • Fresh thyme 1 tbsp chopped
  • Mascarpone 1 tbsp
  • Free range turkey 450g, cut into chunks
  • Filo pastry 9 sheets
  • Butter, melted, for brushing the filo sheets
  • Sea salt and black pepper
  1. Preheat the oven to 180°C.
  2. Heat the oil in a large frying pan, add the bacon and onion and cook for 2-3 minutes until the onion is softened, but not browned, then add the mushrooms and coko for a further 3 minutes, stirring continuously. Then add the porcini mushrooms, chestnuts, garlic and thyme and mix well. Cook for a further 3-4 minutes.
  3. Remove from the heat, cool slightly and then stir in the marscapone. Season with sea salt and black pepper. Leave to cool, stir in the turkey and refrigerate for an hour.
  4. Lay out one sheet of filo pastry and brush with melted butter (keep the remaining filo pastry covered with a clean damp tea towel to prevent it from drying out). Repeat with two more filo pastry sheets. Cut the filo pastry sheets into three, lengthways, spoon a heaped tbsp of the turkey mixture along the short edge of the pastry, 1cm from the edge. Fold the bottom edge over the filling, tuck in the sides and roll into a tight cylinder.
  5. Repeat the process to make eight more strudels. Place them, sealed edge down onto a greased baking tray, brush with more melted butter and bake for 20-30 minutes until crisp and golden.

You will need

  • Rapeseed oil 2 tbsp
  • Smoked streaky bacon 4 rashers cut into small dice
  • Onion 1 small, peeled and finely chopped
  • Fresh chestnut mushrooms 200g, sliced
  • Dried wild porcini mushrooms 25g, soaked, roughly chopped and drained
  • Prepared chestnuts 100g, roughly chopped
  • Garlic 2 cloves, peeled and finely chopped
  • Fresh thyme 1 tbsp chopped
  • Mascarpone 1 tbsp
  • Free range turkey 450g, cut into chunks
  • Filo pastry 9 sheets
  • Butter, melted, for brushing the filo sheets
  • Sea salt and black pepper

Method

  1. Preheat the oven to 180°C.
  2. Heat the oil in a large frying pan, add the bacon and onion and cook for 2-3 minutes until the onion is softened, but not browned, then add the mushrooms and coko for a further 3 minutes, stirring continuously. Then add the porcini mushrooms, chestnuts, garlic and thyme and mix well. Cook for a further 3-4 minutes.
  3. Remove from the heat, cool slightly and then stir in the marscapone. Season with sea salt and black pepper. Leave to cool, stir in the turkey and refrigerate for an hour.
  4. Lay out one sheet of filo pastry and brush with melted butter (keep the remaining filo pastry covered with a clean damp tea towel to prevent it from drying out). Repeat with two more filo pastry sheets. Cut the filo pastry sheets into three, lengthways, spoon a heaped tbsp of the turkey mixture along the short edge of the pastry, 1cm from the edge. Fold the bottom edge over the filling, tuck in the sides and roll into a tight cylinder.
  5. Repeat the process to make eight more strudels. Place them, sealed edge down onto a greased baking tray, brush with more melted butter and bake for 20-30 minutes until crisp and golden.
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Salcombe Gin & Paul Ainsworth

'Serve this one with salad and warm leftover cranberry sauce'

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Salcombe Gin & Paul Ainsworth

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Salcombe Gin & Paul Ainsworth
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