These are super delicious!  But don’t take my word for it try them and see.  Turkey and chorizo go fabulously well together and these are sure to be a hit, in fact you will want to leave as much turkey as possible so that you can make a mountain of these tasty savour parcels. (puff pastry needs to be added onto the ingredients section please see below for quantity)

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These can also be made with chicken but do make sure your ingredients have cooled prior to being added to the puff pastry so the pastry does not melt!  I cheated / opted for the easy option and used Jus Rol for my pastry (4 x 500g puff pastry blocks straight from the fridge).

Makes approximately 56

Ingredients

275g Cooked and cooled turkey

150g Chorizo sausages

65g Camembert chopped into small pieces

14g Grana Padano (grated)

80g Mature cheddar (grated)

2-2.5 tbsp chopped coriander

Sea salt and Pepper to season

¼ tsp Paprika

2 eggs

4 x 250g puff pastry blocks straight from the fridge

Method

Chop the chorizo into small pieces and cook in a hot pan without oil as they will release their oils as they cook.  Make sure you stir continuously so they don’t burn.  Strain the chorizo and place on some kitchen towel to remove any excess oil and also so it can cool.  Cut the turkey into small pieces and put in a bowl.  Add the cheeses (make sure you grate/ chop these when you are ready to use them as they will dry out otherwise), coriander, freshly ground sea salt and black pepper, paprika.  Add the cooled chorizo and stir everything in well.  Place in the fridge whilst you roll out your pastry and cut the first batch of circles with a 10cm round cutter.  Give the eggs a quick whisk with a fork and put a little of the egg around the edges of each of the circles.  Put some of the meat mixture in each and fold over.  Place on a baking tray lined with greaseproof paper and then give them a coat of egg.  Continue until the pastry and mix has been used up.  Cook for in a fan assisted oven at 190 degrees for approximately 22 minutes or until golden in colour.  Allow to cool a little before diving in.  These taste fantastic served quite hot, but can be frozen and used for parties or as snacks.

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