Sunday, 27 December 2009
Merry Christmas - need a turkey leftover recipe?
6 tbsp mayonnaise
1 tbsp Dijon mustard
½ tsp ground black pepper
225g skinless, boneless cooked turkey
1 stick celery (optional)
3 tbsp chopped fresh parsley
85g sweetened dried cranberries
85g Gruyere cheese
2 packets (240g each) chilled, fresh ready-to-bake croissant dough
1 egg white
Pre-heat oven to 190C / fan 180C / Gas 5. Using Mini Measure-all-Cup measure out mayonnaise, using Adjustable Measuring Spoons measure out mustard and black pepper and put into Classic Batter Bowl. Chop turkey on Cutting Board using Food Chopper. Thinly slice celery using Forged Cutlery Knife and finely chop parsley using Food Chopper. Add turkey, parsley and cranberries to Classic Batter Bowl. Grate cheese into bowl using Rotary Grater; mix well using Small Mix 'n' Scraper.
Unroll the 2 packets of croissant dough and separate into 12 triangles. Arrange 6 triangles in a circle on Classic Round Stone with wide ends 6cm from from edge of baking stone and points towards the outside. (the points will extend off the edge of the stone.) Arrange remaining triangles in centre of baking stone, matching wide ends with triangles already in place. (Points will overlap in centre.) Roll over seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal centre triangles.
Using Large Scoop, scoop filling evenly over dough in a continuous circle.
Beginning with the last triangle placed in centre of baking stone, bring point of triangle straight across the filling. Next, bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. (Some filling will show.) Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
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 cooked and deep golden brown. Slice with Pizza Cutter; serve using Mini-Serving Spatula.
Serves 16 as an appetiser or 8 as a main course.
To make this IPD friendly, put the filling [sans cranberrys] into a small round stoneware baker sprinkle with grated cheese and bake for 15mins. This is delicious hot or cold...I have been known to eat it raw like a chopped turkey salad...very nice!