Turkey, Brie and cranberry Tartlets

Turkey, Brie and cranberry Tartlets

Turkey, Brie and cranberry Tartlets

Makes 20


Ingredients:

1½ tbsp olive oil
5 rashers of Mattessons Turkey Rashers (25g each)
80g brie, finely diced
30g frozen cranberries, defrosted and roughly chopped
4 sheets filo pastry
30g unsalted butter, melted
sprigs of thyme for garnish


Method:

Preheat the oven to 200°C (400°F) Gas Mark 6.

Heat ½ tbsp of the olive oil in a frying pan and cook the turkey rashers for 1-2 minutes on either side.  Drain on kitchen paper and then finely dice.

Place the diced turkey in a bowl and mix together with the brie and cranberries.

Lay the 4 sheets of filo on top of each other on a work surface and cut into 20 x 7.5cm (3 inch) squares.

Mix together the remaining olive oil and butter.

Lightly brush one filo square with the oil and butter and then place another square on top, at an angle.

Repeat with another 2 squares (4 squares in total), then press this gently into the base of a 12 hole bun tin, scrunching up the edges.

Repeat with the remaining pastry, giving 20 tartlet cases.

Spoon a little of the turkey mixture into each pastry case.

Bake for 12-15 minutes, until golden.

Garnish with small sprigs of thyme to serve.

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