The thing I love (and hate!) about cooking and coming up with new ideas, is that sometimes you don’t know what you are going to end up with. Sometimes it doesn’t work, you may sulk and protest that you will never cook again (last Sunday’s pork dinner attempt!), other times it all works out wonderfully, and the recipe becomes a firm favourite.
Turkey is something I have only ever cooked at Christmas, and then rarely, I find it bland and dull. But, for some reason when shopping on Friday I saw some turkey mince and picked it up, then spent another 20 minutes walking around the store wondering what else to buy to make this interesting! Usually I think recipes through for quite a while before making them, but sometimes its fun to think on your feet and just grab whatever you can!
This Italian style roll is covered in crispy filo pastry and has an oozy mozzarella centre. The turkey can hold up to the strong flavours of the sun-dried tomatoes and green pesto. This took me hardly any time to put together with a handful of simple ingredients.
Serve hot and straight out of the oven for the full enjoyment of the melted cheese. You can also keep in the fridge for 3/4 days and serve as a cold lunch or heat up for an easy mid-week dinner.
Makes 12 good sized slices
- 500g turkey mince (10% fat)
- 75g breadcrumbs
- 1 tbsp dried basil
- Salt and pepper
- 75g sun-dried tomatoes
- 1/2 red chilli
- 5 sheets ready made filo pastry
- 1 egg (beaten)
- 3 tbsp green pesto
- 1 mozzarella ball
Put the turkey mince in a large bowl and add the breadcrumbs, basil and a generous amount of salt and pepper, about 1tbsp of each.
Put the sun-dried tomatoes and chilli into a blender and whizz until smooth. Add this to the turkey mince and using your hands mix everything together really well. Put in the fridge for 30mins.
Lay one sheet of filo flat, and brush with a little beaten egg and lay another sheet of filo on top. Repeat until you have 5 filo sheets sealed together. Don’t worry if the sheets aren’t perfectly flat and have wrinkles in them. Spread the pesto in a strip lengthways down the middle of the filo sheets, about 5 cm wide.
Once the turkey mixture has chilled take it out of the fridge and split in half. Use your fingers to put a layer of the meat along the top of the pesto, it should be about 1/2 cm thick. Slice the mozzarella and place in a line down the middle of the turkey meat. Take the rest of the turkey and cover the mozzarella. You don’t have to be super neat about this, just make sure all the mozzarella is covered.
Brush the filo pastry either side of the meat with some more beaten egg. Fold one side of the pastry over the top of the turkey meat and then wrap the other over the top to seal. Cut off any excess filo at the ends. Brush again with a little beaten egg, cut in half (as it probably won’t fit in the fridge if you don’t!) and pop in the fridge for 30mins or until ready to cook.
Pre heat the oven to 200º.
When ready to cook, lay the roll on a baking tray and cook for 20-30 mins until the pastry is golden brown and the cheese is oozy. Cut into slices and serve.