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(Serves 5+)

This is a super-easy recipe and an excellent way to use up any leftover Christmas turkey.


Preheat oven to 180c. 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. Add the mushrooms and cook for a further 4 minutes, stirring continuously, then add the chestnuts, garlic, thyme, mix well and cook for a further 3-4 minutes.

Remove from heat and stir in the mascarpone, season with sea salt and black pepper to taste. Combine all ingredients well.

Stir in the turkey, cool for 10 minutes and then refrigerate for another 15-30 minutes.

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).

Brush the edges with butter. Visualise the pastry sheet to be divided in to two halves.

Place 1 heaped tablespoon of mixture in the centre of the half nearest to you.

Fold end to encase the mixture.

Now fold in each side, one over the other and brush butter on pastry lengthways.

Roll mixture end over and over (roughly 3 times) to finish with a rectangle parcel.

Place the parcels, sealed edge down, on to a greased baking tray, brush with a little more melted butter and bake for 20-30 minutes until crisp and golden.

Serving suggestion: Serve with warm left over cranberry or redcurrant sauce, and a crispy green salad, dressed simply with balsamic vinegar and a light olive oil.

Recipe provided by Romano's


2 tbsps olive oil

4 rashers smoked streaky bacon cut in to small dice

1 small onion, peeled and finely chopped

225g chestnut mushrooms, sliced

100g prepared chestnuts

roughly chopped 2 garlic cloves, peeled and finely chopped or crushed

1 tbsp fresh thyme, chopped

250g pot of mascarpone cream cheese

450g left over cooked turkey cut in to chunks

10 sheets of filo pastry

Butter, melted, for brushing the filo sheets

Sea salt and black pepper

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