Gently spiced turkey crackers
• 1 tablespoon vegetable oil
• 200g turkey cooked breast, finely chopped
• 1 small onion, finely chopped (approximately 65g)
• Pinch of salt
• 1 small red eating apple, cored and finely chopped
• 1 teaspoon medium curry powder
• 150g full-fat crème fraiche
• Juice of half a lemon
• 1 tablespoon fresh coriander, roughly chopped
• 50g ready-to- eat dried apricots, chopped
• 25g flaked almonds
• Salt and pepper to taste
• 6 sheets filo pastry
• Approximately 50g butter, melted
1 Pre-heat the oven to 200C (180C fan/gas mark six).
2 Heat the oil in a small frying pan over a medium-low heat.
3 Gently sauté the chopped onion with a pinch of salt until it is soft and translucent but not coloured at all.
4 Stir in the curry powder and cook for a further minute before removing the pan from the heat and setting aside to cool completely.
5 In a large bowl, stir together all the remaining ingredients with the cooled onion and curry powder mix.
6 Unfold a sheet of filo pastry and brush the surface all over with melted butter. Then cut the sheet in to three rectangles by slicing it widthways.
7 Place one dessert spoon of the turkey mix at the short end of one of the rectangles, then roll up the pastry.
8 Brush the roll with melted butter and then pinch the ends to form a cracker shape.
9 Place the cracker on a baking sheet lined with baking parchment.
10 Repeat the process with the remaining filo to make a total of 18 crackers.
11 Bake the crackers for 15 to 20 minutes until they are crisp and golden brown.
12 Leave the crackers to cool slightly before serving.
Do not be tempted to substitute the full-fat crème fraiche for a lowfat alternative as they can be less stable when cooked and the flavour will not be as good.
You can tie chives around the ends of the crackers to decorate.
This filling can be used as it is to fill pre-cooked filo cases or even sandwiches.
Crispy and gently spiced, these turkey crackers are a real treat.