We cooked a really yummy dish at Nicki's show which is ideal for Boxing day as it uses left over turkey.
It is perfect cooked on the rectangle stone which also can be used or cookies, all your bits out of the freezer, filo Christmas nibbles, pizza............!
So here we go! Enjoy! Of course you need to try it out a few times before Boxing Day......you know......just to make sure you get it right....;) !
6 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
225 g skinless, boneless cooked turkey, chopped
1 stick celery, thinly sliced
3 tablespoons finely chopped fresh parsley
85 g sweetened dried cranberries
85 g Gruyère cheese, grated
2 packets (240 g each) chilled fresh ready-to-bake dough for six croissants
1 egg white, lightly beaten
20 g walnuts, chopped
1. Preheat oven to 190°C/fan 170°C/Gas 5. Using Adjustable Measuring Spoons, measure
mayonnaise, mustard and black pepper into Classic Batter Bowl. Chop turkey on Cutting
Board using Food Chopper. Thinly slice celery using Forged Cutlery Utility Knife and
finely chop parsley. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese
into bowl using Deluxe Cheese Grater; mix well using Small Mix 'N Scraper®.
2. Unroll croissant dough; separate into 12 triangles. Arrange dough triangles in a circle on
Medium Round Stone with wide ends of triangles overlapping in centre and pointed ends
towards the outside (there should be about a 13-cm diameter opening in centre of stone).
Gently press edges of triangles where they meet together to seal.
3. Spoon turkey mixture evenly onto widest end of dough triangles. Bring points of triangles
up over filling and tuck under wide ends of dough at centre of ring (filling should not be
completely covered). Place baking stone in Medium & Rectangle Rack.
4. Lightly beat egg white in Prep Bowl using Stainless Whisk. Brush egg white over dough;
sprinkle chopped walnuts over top. Bake 25-30 minutes or until deep golden brown. Slice
using Pizza Cutter and serve using Mini-Serving Spatula.
Yield: Serves 16-20
Per serving: (serving 20): Energy 1089kJ/261kcal; Protein 8.6g; Carbohydrate 18.8g; Fat 17.3g;
Saturated Fat 5.8g; Fibre 0.7g; Salt 0.7g
Cook's Tip: This recipe serves 8-10 as a main course.
If desired, cooked chicken can be substituted for the turkey.
Chopped ready-to-eat dried apricots or pears can be substituted for the cranberries, if desired.
© The Pampered Chef—United Kingdom, Ltd.