The BBC Good Food logo
Thai turkey filo dippers

Thai turkey filo dippers

By
Rating: 4 out of 5.9 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

Fill filo pastry parcels with turkey or chicken mince, spring onions and ginger for a buffet nibble or party canapé similar to a spring roll

  • Easily doubled
  • Freezable
Nutrition: per dipper
NutrientUnit
kcal91
fat4g
saturates1g
carbs6g
sugars0g
fibre0g
protein6g
salt0.4g
Advertisement

Ingredients

  • 3 sheets filo pastry , each about 24 x 48cm
  • 4 tbsp sunflower oil
  • 1 ½ tsp sesame seeds (optional)
  • Thai sweet chilli dipping sauce , to serve

For the filling

Method

  • STEP 1

    To make the filling, mix all the ingredients in a small bowl until thoroughly combined. Cut each sheet of filo pastry into 4 evenly sized rectangles. Make a pile of 12 rectangles and cover with a damp tea towel to stop them drying out.

  • STEP 2

    Brush 1 of the rectangles lightly with oil. With one of the shortest sides facing you, spoon 1 level tbsp of the filling across the pastry 2cm up from the bottom of the rectangle and around 1cm in from both sides. Form into a sausage shape. Fold in the bottom over the filling, then fold in the 2 long sides all the way up the rectangle. Roll up from the short side close to you, fully enclosing the filling.

  • STEP 3

    Place on a baking tray lined with baking parchment. Repeat as above to make a further 11 filo rolls. Brush with more oil and sprinkle with sesame seeds, if using. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking.

  • STEP 4

    Heat oven to 200C/180C fan/gas 6. Bake the dippers for 10-15 mins or until the pastry is light golden brown and the filling is cooked thoroughly. Serve with Thai sweet chilli dipping sauce.

RECIPE TIPS
TO FREEZE

At the end of step 3, open-freeze the unbaked parcels until solid. Transfer to a freezer-proof container, interleaving with baking parchment. Cover and freeze for up to 1 month. To serve, cook from frozen as in step 4 for 15-18 mins.

Goes well with

Recipe from Good Food magazine, November 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.9 ratings
Advertisement
Advertisement
Advertisement

Sponsored content