Recipe: Whipped Goats Cheese and Leftover Turkey Pinwheels
210g roasted turkey leftovers, shredded
100g of your favourite recipe homemade stuffing
100g brie, cut into chunks
FOR THE CRANBERRY SAUCE
500g frozen cranberries
100mls water 300g sugar
1 ½ tsp cinnamon powder
1 ½ tsp nutmeg
50mls apple cider vinegar
3 ½ tbsp grainy mustard
FOR THE PASTRY
1 pack store brought frozen puff pastry
1 free range egg
1 tbsp water
1 Place all ingredients for the cranberry sauce into a heavy based pan and bring to the boil, reduce to a simmer and cook for about 30 minutes, until the mixture becomes thick.
2 Check the tartness of the sauce at the end of the cooking time and adjust with sugar as required. Keep aside until needed.
3 Unfold a sheet of pastry onto a lightly floured cutting board and roll it out gently to make a square about 30cm x 20cm.
4 Spread 200mls of the pre-made cranberry sauce over the entire puff pastry.
5 Sprinkle the shredded leftover turkey breast, stuffing and brie cheese over the chutney.
6 Roll the pastry to make a pinwheel, and cut into 2½ cm pieces.
7 Grease a mini muffin tin well and place a pinwheel into each of the tin cups.
8 Brush with egg wash, and bake in the oven at 170C for 10 to 15minutes until golden brown.
9 Remove from the oven and allow to cool.
10 Once cooled top with 2 tsp of cranberry chutney.