Turkey triangles recipe

Click to rate
(30 ratings)
Sending your rating
serves: 12
Skill: medium
Prep: 25 min
Cooking: 20 min

Nutrition per portion

Calories 175 kCal 9%
Fat 11g 16%
  -  Saturates 5g 25%
  • We earn a commission for products purchased through some links in this article.
  • 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

    Click to rate
    (30 ratings)
    Sending your rating

    Related Recipes