- 4 tbsp vegetable oil
- 2 small onions, peeled and finely chopped
- 2 cloves of garlic, peeled and chopped
- 2 tsp dried oregano
- 500g British turkey mince
- 4 tbsp mayonnaise
- black pepper
- 1 whole egg
- 3-4 tbsp dried breadcrumbs
- 100g dried apricots, chopped
- 100g dried cranberries, chopped
- 2 x 23cm sheets ready rolled shortcrust pastry
- beaten egg
- 4 tbsp sesame seeds
- sea salt
Pre heat the oven to 190C gas 5
Heat the oil in a saucepan then add the onions, garlic and oregano cook for a few minutes until soft and translucent.
Spoon into a bowl, then add the turkey mince, mayonnaise, salt and pepper and really mix well.
Add the egg and enough breadcrumbs to stiffen up the mixture, finally add the apricots and cranberries.
Unroll the sheets of pastry, then cut into 4 equal squares.
Place a few spoons of the mix onto one side of the square, eggwash the edge and fold over, creating a plump, filled triangle. Repeat with the other 7 squares.
Brush with beaten egg and sprinkle with sesame seeds and sea salt. Cut a small hole in each one for steam to escape.
Cook in the pre heated oven until nicely browned and cooked through, about 25-30 minutes.
Serve warm but not too hot, with chutney if liked. Tastes great cold in lunchboxes too.
Copyright Phil Vickery