In a moment back then I was taking part in the Great Bloggers Bake Off and making cakes like they were going out of fashion. Then I ran out of time so never got this one posted in time for week 7 and then the remits got very difficult and I couldn’t see myself fathoming out strange recipes with foreign names and cakes of 20 layers baked under the grill. So I stepped back and let the professionals continue.
However I was pleased with our savoury parcels. They were easy to make, economical and on top of that really tasty so I thought I’d share the recipe with you just in case you were inspired too. I used ready to roll puff pastry which saves me colossal amounts of time (does anyone make their own these days?) and minced beef is the base of my filling. I used the vegetables that I found in my fridge, feel free to alter as it’s a great way of getting children to eat them without realising they’re there. ;)
Minced beef and vegetable puff parcels
1 onion finely chopped
1 carrot chopped into small dice
1 clove of garlic chopped
celery, finely chopped
1 pepper chopped
500g minced beef
fresh rosemary chopped
salt and pepper
1 egg beaten
- Heat the oven to 180C/ Gas 4 / 350F
- Dust a baking tray with flour and set to one side
- Fry the onion, carrot, garlic, celery and pepper over a medium heat until softened and lightly coloured.
- Place the vegetable mix into a large bowl, add the minced beef, rosemary, salt and pepper and mix with your hands.
- Roll out the pastry to the shape and size of a tea towel and cut into four rectangles.
- Place a large dollop of minced beef mixture along the short side of the pastry leaving a 2 cm edge all around.
- Brush the edge of the pastry with the beaten egg
- Tuck in the sides and roll the pastry so the minced beef becomes a savoury parcel.
- Seal the pastry by using the beaten egg along the edges and place on the baking tray
- Bake in the oven for 25 minutes circa.
We ate ours hot out of the oven with mashed swede and fresh garden peas but they would be just as tasty for a picnic.
Note: The two smaller ones were actually a little on the big side for our 6 year olds so you could go even smaller.
If making for adults only you could spice up with a teaspoon of chilli powder to add a kick.
Recently I was in a BritMums hangout with the guru of cuisine Marco Pierre White and we were talking about how to use turkey over the summer.
My question to Marco was around picnic/lunchbox options, I wanted to make turkey puff pastry turnovers which I could pop into the girls lunch boxes or take to the beach as a picnic option. If I am 100% honest, I wasn’t very impressed with his answer ‘add some chopped carrot’ – I thought to myself, ‘Blimey Marco even I can come up with something better than that!’ So I did and here’s my recipe tried and tested and using ready to roll puff pastry to make life simple.
Turkey puff parcels bites
Makes 8 turkey puffs – I made 4 small and 1 large see photo above
1 chopped onion
1 clove of chopped garlic
500g minced turkey thighs
salt, pepper and mixed herbs
125g of frozen mixed veg – I used carrots peas and sweetcorn
1 tbsp of mayonnaise to bind together (can be substituted with brown sauce for more of a kick)
1 tsp English mustard – omit if you don’t like it.
For the pastry
1 pack of ready to roll puff pastry
flour for surface
1 beaten egg
1. Put the onion and garlic in a casserole, place on base of oven and cook on MEDIUM MICROWAVE for 3 mins.
2. Add the turkey mince, and all the other ingredients mix well. Cover and cook on HIGH MICROWAVE for 10 minutes, then MEDIUM MICROWAVE for 15 – 20 minutes or until cooked. Allow to cool.
3. Flour your surface to prevent the pastry sticking to the work top and rub a bit on your rolling pin as well. Cut the pastry in half for more manageable rolling and roll out to 0.5 cms thick (15cms x 15cms), trying to keep it as square as possible. Cut into four squares and place a spoonful or two of the turkey mixture on to one triangle of the square
4. brush a bit of beaten egg along the two sides which will be your base and fold over the pastry over the top of the mixture and press to close your puff. Use a fork to seal and make a pattern along the sealing edge and then brush egg over the top too.
5. Cook on CONVECTION 220C for 20 – 25 minutes
We ate them hot first night and cold as picnic bites at the weekend, both ways delicious.
Other picnic ideas
Quattro formaggi and chorizo quiche
If I don’t post this today chances are you’ll have polished off all your turkey and if that is the case just keep this simple Turkey and Ham recipe in mind and substitute with chicken/bacon throughout the year.
As Christmas approaches we always buy a huge turkey – the biggest we can find that will fit in our freezer as we LOVE to eat turkey on the days after. Christmas dinner is Paul’s number one meal and he really enjoys a turkey sandwich, or a Bubble and Squeak using up the odds an ends in the fridge. It also gets me thinking about the different recipes I can come up with for using up the surplus and a heart-warming good ol’ British pie hits the spot every time in our family. Faced with an excess of turkey and gammon after the festivities that would feed an army I decided to set to and make one and you know how I love a recipe that is easy, quick and tasty too. This got a big thumbs up from my man
Like I said a BIG turkey for us
2 tbsps plain flour
1 chicken stock cube made up with 350ml water
250g cooked ham
500g cooked turkey
salt and pepper
500g ready to roll puff pastry
1 beaten egg to brush the pastry
- Preheat the oven to 200C / gas mark 6
- Melt the butter in a frying pan and cook the onions until soft and golden
- Add the flour and cook for another minute
- Add the stock a little at a time and stir to make the sauce, bring to the boil and simmer for 1 minute.
- Add the cooked ham and turkey and season with salt and pepper
- Spoon the filling into your pie dish
- Roll out your ready to roll puff pastry on a floured surface wide enough to cover your pie, loosely wind around your rolling pin to transfer to the pie and unroll on top.
- Trim the edges with a sharp knife to neaten, pinch the edges and pierce the pie in the centre to allow the steam to escape (or use a pie funnel)
- Brush with beaten egg and bake in the oven for 40-45 minutes or until golden brown.
- You can use shortcrust pastry and line the bottom of the dish as well as cover the pie.
- Substitute the turkey and ham with chicken and bacon or sausages cut up.
- You can add other vegetables or herbs, to enhance flavours
Of course if you don’t want to make your own pies then you could nip over to my brother’s new website Dee’s Pies and order some of his award winning pies to your door! If you’re feeling really generous and in a click mood we’d love you to Like his new Facebook page In fact we’re looking for some mummy bloggers to review his pies so please leave a comment below if you’d be interested in taking part
I’m entering this to the One Ingredient Challenge which is poultry for this month.