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

Preheat the oven to 180°C. 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. 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. 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. 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.

Christmas, Mains

Turkey strudel with wild mushrooms and chestnuts

Serve this turkey strudel with warm leftover cranberry sauce

Added on December 15, 2014

Get creative with your Christmas leftovers and try this turkey strudel

Serves 4-6

Oven temp 180°C

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

Preheat the oven to 180°C.
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.
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.
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.
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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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

Preheat the oven to 180°C.
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.
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.
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.
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.