
Turkey, Bacon and Almond Parcels
Perfect for nibbles or as a starter, try this recipe for turkey, bacon and almond parcels – made with Jus-Rol’s puff pastry and garnished with lemon rind.
Quick Stats
Easy
9 servings
18 minutes bake time
Turkey, Bacon and Almond Parcels
Perfect for nibbles or as a starter, try this recipe for turkey, bacon and almond parcels – made with Jus-Rol’s puff pastry and garnished with lemon rind.
Ingredients
- 1 x 500g Jus-Rol™ Puff pastry block
- 3 bacon rashers, de-rinded and chopped
- 1 red onion medium, diced
- 40g butter
- 1 lemon juiced and rind of 1/2 a lemon
- 50g almonds flaked & scattered
- A pinch of Salt & black pepper
- A few sprigs of fresh thyme
- 1 eggs beaten to glaze
- 1 turkey diced
Equipment required
- Rolling Pin
- Pastry Brush
- Baking tray
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
-
How to Make Filo Pastry Parcels
How to Make Filo Pastry Parcels
- Cut filo sheet in half and trim off sides to give 2 squares.Brush one square lightly with melted butter.
- Lay second pastry square on top with corners offset as shown, brush again.
- Lay pastry on a baking sheet and place chosen filling in centre.
- Bring up corners and edges of pastry around filling.
- Pinch pastry together at just above filling so corners stand up or gently fold down.
- Brush outside with melted butter before baking.
Method
- Preheat oven to 220ºC (200ºC for fan assisted ovens)/Gas M 7
- Lightly sauté the diced bacon and onions in butter until cooked, scatter in most of the flaked almonds, stir well then allow to cool.
- Combine the diced cooked turkey with the bacon and onion mixture, the juice and rind of the lemon, seasonings and thyme.
- Roll out the pastry to a rectangle approximately 30cm/16” square and cut into 9 equal squares.
- Divide the turkey mixture between the squares. To form the parcels, lightly brush the borders with beaten egg, then bring up the corners to meet in the middle, pressing the edges together firmly to seal.
- Brush with beaten egg and scatter with remaining flaked almonds. Repeat with all parcels then place on a baking tray and bake for 15- 18 minutes until risen and golden brown. Serve hot or cold.