Ingredients
- 500g Ingham Turkey Breast Classic Oven Roasted, finely diced
- 1 tablespoon oil
- 1 small brown onion, finely chopped
- 1 medium apple, quartered, core removed and grated
- 1 tablespoon mild curry powder
- 1⁄2 cup lite thickened cream
- 1 tablespoon mango chutney
- 1 tablespoon lemon juice
- 8 sheets filo pastry
- olive oil spray
- Sambal
- 2 lebanese cucumbers
- 1⁄2 cup fresh coriander leaves
- 1 small red onion, finely chopped
- 2 tablespoons lemon juice
- Salt and pepper
Instructions
Preheat conventional oven to 200°C.
Line a baking tray with baking paper. Heat oil in a pan. Add onion and apple. Cook over a medium heat, uncovered, for 3 minutes or until tender.
Add curry powder, cream, mango chutney and lemon juice. Stir until well combined and mixture comes to the boil.
Add turkey, reduce heat and simmer for 2 minutes. Remove from heat and allow to cool.
Place a sheet of filo pastry on a flat surface. Spray with cooking spray and place another sheet of pastry on top. Fold in half, short end to short end.
Place 2/3 cup of turkey mixture in the centre and on the edge of pastry. Fold in sides and spray. Roll filling up in filo pastry. Place onto prepared tray with pastry edge underneath. Spray top.
Continue to make filo rolls as above. Sprinkle curry powder lightly on top of filo rolls. Bake for 20-25 minutes or until golden brown and crisp.
Serve immediately with Cucumber, Coriander and Red Onion Sambal.
To Make Sambal:
Cut cucumbers into small cubes. Place into a bowl. Add coriander leaves, red onion, lemon juice, salt and pepper. Stir until well combined.
