If you’re looking for festive finger food to wow your guests with over Christmas, and use up any leftovers from Christmas Day, then my recipe for turkey, fennel seed and Davidstow® 3 Year Special Reserve Vintage cheddar parcels is perfect for you.
Makes: 20 parcels
What You’ll Need:
- 200g turkey leg, minced
- 100g chicken breast minced
- 3g fennel seeds
- 1/2 whole egg
- 15g chervil, chopped
- 15g tarragon, chopped
- Salt and pepper
- 50g dried apricot, chopped
- 10g panko breadcrumbs
- 30g Davidstow® 3 Year Special Reserve Vintage cheddar, grated
- Egg yolk for glazing
- Poppy seeds
- 400g block of puff pastry
What To Do:
- Preheat a fan assisted oven to 170°C
- Mix all the ingredients above together, apart from the puff pastry, until a meatball consistency is achieved.
- Roll out the puff pastry, approximately 7cm- 6cm by 1mm thickness. Allow to rest for 10 minutes.
- Once all the puff pastry is cut to shape and rested, place a teaspoon full of the turkey mixture into the centre of each puff pastry rectangles.
- Now take in two opposite corners and pinch them together.
- Glaze these with egg yolk, sprinkle on some poppy seeds and some more finely grated Davidstow® 3 Year Special Reserve Vintage cheddar before baking.
- Now bake for 8-10 minutes or until golden brown.
Recipe credit: Created by Lee Westcott for Davidstow®