Turkey triangles recipe

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25 min


20 min

Nutrition per portion

Calories 175 kCal 9%
Fat 11g 16%
  -  Saturates 5g 25%

Don’t waste all the leftover turkey over Christmas. These delicious pastry nibbles will use up any leftover meat and they make great party food


  • 425g pack puff pastry sheets
  • A little beaten egg, to glaze
  • For the filling
  • 1 small leek, finely sliced, or about 125g (4oz) leftover cooked leeks or sprouts
  • 15g (½oz) butter
  • 15g (½oz) plain flour
  • 125ml (4fl oz) milk
  • 100g (3½oz) cooked turkey and/or ham, fairly finely chopped
  • 1 rounded tablespoon chopped fresh parsley and/or thyme
  • Salt and freshly ground black pepper


  • To make the filling: If using fresh leek, cook the slices for a couple of minutes in boiling water

  • Cool under running water and leave to drain.

  • Melt the butter in a small pan and mix in the flour to make a paste

  • Gradually add the milk to make a smooth, thick sauce and simmer for a few minutes

  • Add the leeks and leave to cool

  • Stir in the cooked meat and parsley, and season well

  • Unroll the 2 sheets of pastry and cut each one in half lengthways, then each strip into 3, to get 6 squares (each about 10cm/4in square) from each sheet

  • Work on one at a time

  • Moisten round the edge of each square with a finger dipped in beaten egg

  • Pile a tablespoon of filling mixture in the middle, and then fold one corner over to the opposite corner to make a triangular parcel. Seal well, knock up the edges and decorate them

  • Put on a heavy baking sheet

  • Chill the parcels while the oven heats up to Gas Mark 6 or 200°C.

  • Brush the parcels with beaten egg, make a small hole in the top with a knifepoint and bake for 20 minutes

  • Best served warm

Top tip for making Turkey triangles

Add chunks of Gruyere instead of meat for a vegetarian version

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(27 ratings)
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