Turkey Mince Plait with a Boozy Cranberry Filling

Had enough of Turkey…..No, No, No….. Got any Cranberries in the freezer or Cranberry sauce left?…..Then try this Low fat Turkey Mince Plait seasoned with mixed herbs with a Boozy Port infused Cranberry & Orange filling wrapped in Puff Pastry…..so simple, but extremely tasty…..Go on make this for a real tasty lunch”

Serves 6-8 (Depending on portion size)

Ingredients for Plait

  • l packet of Puff Pastry
  • 500g Lean Turkey Mince (I used less than 2% fat mince)
  • 1 standard slice of bread (white or brown) made in breadcrumbs
  • 4-5 tsps dried mixed herbs
  • ground black pepper
  • 4-5 tbsp Cranberry sauce (or my Homemade Cranberry, Orange & Port Sauce)
  • 1 egg, whisked for glazing

Ingredients for Cranberry, Orange & Port Sauce

  • 200g cranberries
  • 2 clementines
  • 100g light muscovado sugar
  • 6 tbsp port

Method for the Sauce

  1. Squeeze one of the clementines & put the juice in a pan with the cranberries, sugar & port.
  2. Cook for 5 minutes or until the cranberries start to soften & burst.
  3. Tear the other clementine into segments & cut into small pieces  (remove any membrane if need be).
  4. Place in the pan with the cranberries for about 2 mins or until the sauce has thickened.
  5. This sauce will store in the fridge or you can freeze for up to 2 months.

Method for Plait

  1. Pre-heat oven to 200c
  2. In a large bowl put the mince, breadcrumbs, mixed herbs & a good sprinkle of ground black pepper & mix thoroughly with your hands.
  3. Leave the pastry on the baking paper which it is rolled in & once unrolled cut pastry sheet to 25 cm x 30 cm and put onto the baking tray.
  4. Place half the mince in the centre & form a thin brick leaving about a 3 cm gap at each end, then spread the 4 -5 tbsp of cranberry sauce on the top and level off, then do the same with the other half of mince (so it resembles a sandwich).
  5. Cut strips on either side measuring roughly 1.5 cm at an angle, then trim the two ends to form flaps’
  6. Fold one end flap over the mince, then fold over the strips in alternate layers to form a plait….not forgetting to moisten the tips with water to seal.
  7. Tuck the other end flap in, brush the whole plait with the whisked egg.
  8. Bake in the centre of the oven for about 35-45 minutes until the pastry is golden and the mince is cooked.

 

“Delicious served warm with baked beans or cold with a salad of your choice, or just sliced up at any gathering of family/friends. An excellent buffet finger food….so go on make & share!”

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