Instructions

Curried Turkey & Green Pea Pasties

Heat the oil in a frying pan, add the shallots and cook over a low heat until softened and starting to brown. Stir in the curry powder or paste and cook for 2 minutes, stirring regularly. Add the peas, cook for 1 minute, then remove from the heat and stir in the creamed coconut and mango chutney until combined. Leave to cool before stirring in the cooked, diced turkey.

Divide the pastry into 12 equal pieces and roll out each piece to a thin round about 13cm (5in) in diameter on a floured board. Spoon the turkey mixture on to one side of each pastry round, brush the edges with beaten egg and fold the pastry over the filling, crimping the edges together with your fingers to seal. Place the pasties on a baking sheet and chill in the fridge for 30 minutes.

Preheat the oven to 180°C/350°F/gas mark 4. Brush the pasties with beaten egg to glaze and cut a small hole in the top of each to allow steam to escape. Bake for 12-15 minutes until the pastry is golden brown. Serve warm.

Turkey, Ham & Goat’s Cheese Filo Tarts

Lay one filo pastry sheet on a board and brush with melted butter. Lay a second sheet on top, brush with more butter, followed by the third sheet.

Using a 9cm (3 1/2in) pastry cutter, stamp out 12 rounds from the pastry layers and line into a greased 12-hole tart tray. Brush the insides of the pastry cases with the remaining melted butter.

Preheat the oven to 180°C/350°F/gas mark 4. Mix together the turkey, ham, spring onions and goat’s cheese and spoon into the pastry cases. Bake for 12-15 minutes or until the pastry is golden and crisp.

Carefully lift the tarts out of the tray and serve warm.

Turkey, Bacon, Sausage & Cranberry Club Sandwich

Fry or grill and bacon rashers and the sausages until the bacon is golden and the sausages are well browned all over. Drain from the pan and snip the bacon rashers in half with kitchen scissors. Cut the sausages lengthways into thin slices.

While the bacon and sausages are cooking, roll the bread slices with a rolling pin to make them thinner. Toast the bread on both sides and cut off the crusts (or leave on, if you prefer). Spread four slices with the cranberry sauce and two with half the mustard.

Place two of the slices spread with cranberry sauce on a board and cover with the turkey slices, bacon and dill pickle slices. Lay the slices spread with mustard on top, mustard side down, then spread the bread with the remaining mustard. Add the sausage and tomato slices. Finish by placing the remaining two bread slices on top, cranberry sauce down.

Secure the bread layers with cocktail sticks and cut each stack into 4 small triangular sandwiches.