Turkey, stuffing and bacon festive slice
A deliciously festive slice - turkey, bacon, stuffing, cranberry and white sauce in a puff pastry pocket, with a herby cheese crumb.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 slices
- 225 ml milk
plus a little to glaze
- 1.5 tbsp cornflour
- 640 g ready rolled puff pastry sheets ie 2 packs
- 120 g cooked turkey
- 100 g cooked bacon or lardons
- 50 g cooked stuffing I used one cooked stuffing ball, cooled and chopped up
- 2 tbsp cranberry sauce
- 2 tsp sage
- 1 tbsp breadcrumbs
- 2 tbsp parmesan or other hard cheese, finely grated
Remove the pastry from the fridge 15 minutes before you start so that it doesn’t crack when you unroll it.
Mix the cornflour with a little of the milk.
Add to a pan with the rest of the milk and a pinch of salt and pepper.
Whisk over a low heat until thickened, then set aside to cool completely.
Preheat the oven to 200C (400F/180C fan).
Unroll one sheet of pastry and cut into quarters so that you have four rectangles to work with.
Top each rectangle with an equal share of turkey, bacon and stuffing, leaving a couple of centimetres (a little under 1 inch) clear around the edges.
Dot with the cranberry sauce then spoon the white sauce on top.
Unroll your second sheet of pastry, cut into quarters and layer on top of your fillings.
Press all around the edges of each pastry to create four pockets.
Press all around the edges with a fork to seal well, trim the edges with a sharp knife and transfer to a large tray lined with baking paper.
Brush the tops all over with milk, then mix the sage, breadcrumbs and parmesan together and sprinkle all over.
Bake for 25-30 minutes until golden and well puffed.
Calories: 1151kcal | Carbohydrates: 94g | Protein: 29g | Fat: 73g | Saturated Fat: 20g | Cholesterol: 42mg | Sodium: 1446mg | Potassium: 390mg | Fiber: 3g | Sugar: 9g | Vitamin A: 111IU | Calcium: 139mg | Iron: 5mg