Think of sausage rolls but with turkey and that was the inspiration for these Herby Turkey Rolls!
These rolls can be made at any time of the year with chicken. Simply poach a raw chicken breast in boiling salted water until cooked through. Drain and allow to cool before shredding between two forks.
The tomato sauce in this recipe is a brilliant base for lots of dishes like bolognese, mince, pasta, pizzas and vegetable bakes. It will also keep for at least 1 week fresh in the fridge or freeze it for 3 months.
Why not try another of my recipes for leftover turkey – Turkey Tacos.
Makes 10, 2 rolls = 1 serving.
Tomato Sauce:
- 1 tsp coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small red pepper, diced
- 250g tinned tomatoes/passata
- 1 tbsp smoked paprika
Shredded Turkey:
- 200g leftover turkey or chicken
- 1 tbsp mixed herbs
- 1/2 tsp fennel seeds
- 1 packet of puff pastry
- Preheat an oven to 200°C/180°C fan/400°F and grease a baking tray with oil.
- Make the tomato sauce: melt the coconut oil in a saucepan over a medium heat. Saute the onions and garlic until translucent. Add the red pepper and cook until soft.
- Add the tinned tomatoes and paprika and bring to a boil. Return to a simmer and cook for 5 minutes. Remove from the heat and blend with a stick blender until smooth.
- Shred the leftover turkey using two forks and stir through the tomato sauce. Add the herbs and fennel seeds and combine well.
- Roll out the pastry on a clean surface. Add the turkey to the centre and fold the pastry over. Cut into even rolls and place on the prepared baking tray.
- Brush the outside of each roll with some milk and scatter over some herbs.
- Bake in the oven for 15-20 minutes or until golden.
- Allow to cool on a wire rack and enjoy!
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