Turkey triangles recipe

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

Ingredients

• 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

Method

1. To make the filling: If using fresh leek, cook the slices for a couple of minutes in boiling water
2. Cool under running water and leave to drain.
3. Melt the butter in a small pan and mix in the flour to make a paste
4. Gradually add the milk to make a smooth, thick sauce and simmer for a few minutes
5. Add the leeks and leave to cool
6. Stir in the cooked meat and parsley, and season well
7. 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
8. Work on one at a time
9. Moisten round the edge of each square with a finger dipped in beaten egg
10. 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
11. Put on a heavy baking sheet
12. Chill the parcels while the oven heats up to Gas Mark 6 or 200°C.
13. Brush the parcels with beaten egg, make a small hole in the top with a knifepoint and bake for 20 minutes
14. Best served warm