Disclosure: I have partnered with YMC and Turkey Farmers of Ontario and have received compensation for this post. All opinions are my own.
As you know, I made a whole turkey this past weekend. My first ever…so exciting! Well, from that one turkey, I was able to create many other meals using the meat! I love making one large protein source and turning it into a bunch of different dishes! Versatility at it’s best. My whole turkey recipe can be found here.
The first dish I created with the breast meat was turkey puff pastry patties! This is the first time I have ever created puff pastry patties….thought this was as good as a time as any since I had all this meat to use up!
Here are some visual guides to creating the pastries:
Here is the full recipe:
Turkey Puff Pastry Patties
- 1 box Puff Pastry (2 sheets)
- 2 cups Turkey Breast (shredded)
- 1 1/2 cups Frozen Peas
- 1 1/2 cups Frozen Corn
- 2 tbsp Butter (unsalted)
- 1 Carrot (shredded)
- 1 Egg (whisked)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp chilli flakes
Shred the carrot and the cooked turkey breast. Set aside (in separate bowls).
On medium heat, melt the butter in a pan and add the: peas, corn and carrots. Stir fry for 3 minutes.
Add in the shredded turkey.
Season with salt, pepper and chilli flakes.
Cook until vegetables are soft.
Allow the filling to cool before bringing out the puff pastry. Approximately 20 minutes.
Pre-heat oven to 350 degrees
Once the filling is cool, take one package of puff pastry out of the fridge (my box came with two packages). Unroll the pastry gently out of the packaging.
With a rolling pin, lightly roll over the puff pastry. Be gentle, you don’t want to flatten completely. Just a simple roll or two!
With a pizza cutter or knife, section the puff pastry into nine pieces.
Take a teaspoon of the cooled filling and put in centre of one of the sectioned puff pastry pieces.
Go over the outline of that puff pastry section with the egg wash and fold the pastry over the filling, to create the triangle shape.
Take a fork and crimp the two outer edges. If it gets sticky, dip your fork into a little flour. (Thanks for the tip Amanda!)
Place on baking sheet and repeat until all patties are complete. Work fast to avoid the puff pastry getting sticky!
Once all patties are on the baking sheet, brush them all with the egg wash.
Bake in oven for approximately 25 minutes, or until golden brown.
Serve warm with a chutney or spicy ketchup…mmm! Enjoy!
This recipe is very easy to make! My biggest challenge was getting the hang of using the puff pastry to be honest! But once I got it, the procedure was quick! I actually made these patties while holding my 20 pound daughter in one arm! What?! Yep, they’re that easy!
Using turkey in this recipe definitely added another depth of flavour and I really enjoyed them. And I’m pretty sure my husband did too because we ate the batch of these in two days….whoops!
Don’t forget to tag me if you try out this recipe!
Nutritional facts: http://makesitsuper.ca/all-about-ontario-turkey/get-the-facts/
How to store: http://makesitsuper.ca/all-about-ontario-turkey/storing/
All About Turkey http://makesitsuper.ca/all-about-ontario-turkey/whole-turkey/
I love this cookie. No flour. No white sugar. You can add any goodies you want to it to change it up.
2 ripe bananas
1/4 cup dark chocolate chips
1/4 cup dried cranberries
2/4 cup sultana raisins
2/4 cup whole natural almonds
2/4 cup whole natural peanuts
1/4 cup unsweetened coconut flakes
1 tablespoon all natural peanut butter
Preheat oven to 350
In a mixing bowl, add the two bananas and mash them up good
Add in the peanut butter and mix into the bananas thoroughly
Now you can add all of the remaining ingredients and mix well to incorporate evenly throughout
Using a medium sized ice cream scoop (or just two spoons!) drop the ‘dough’ onto a pre-greased cookie sheet, leaving some space between each
Bake for 25 minutes, until golden brown
*The dry ingredients added-aren’t they a beauty?*