Thai turkey filo dippers

Thai turkey filo dippers

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 30 mins Cook: 15 mins

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

Nutrition and extra info

  • Freezable
  • Easily doubled

Nutrition: per dipper

  • kcal91
  • fat4g
  • saturates1g
  • carbs6g
  • sugars0g
  • fibre0g
  • protein6g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 sheets filo pastry, each about 24 x 48cm
  • 4 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1½ tsp sesame seeds (optional)
  • Thai sweet chilli dipping sauce, to serve

For the filling

  • 250g turkey or chicken mince
    Turkey

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 6 spring onions, trimmed and finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 25g piece fresh ginger, peeled and finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, crushed
  • 1 tbsp Thai red curry paste
  • 1 tbsp Thai fish sauce (Nam pla)
  • 2 lime leaves, very finely sliced
    Lime leaf

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

Method

  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.

  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.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bri_lou
14th Nov, 2016
2.55
These did not cook well in the oven, the bottom of mine ended up wet due to the meat juices running out. Will deep fry the others that I froze.
llmcmaster
29th Nov, 2014
Very easy to make and freeze. Cooked a couple from frozen to test them out and they taste nice. Look like a spring roll but texture inside is like a sausage roll which is slightly odd. Will go on the Boxing Day buffet!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.