Typical values /100g /serving Energy kcal/kJ 200/845 84/501 Protein 7.0 2.9 Carbohydrate 31.6 13.3 Fat 5.1 2.1 Salt 0.8g 0.3g Sodium 0.3g 0.13g Makes: 16 Preparation Time: 40 mins 100g Bernard Matthews Farms Golden Norfolk Turkey Breast Slices, cut into strips 1 onion, chopped 1 tbsp oil 3cm fresh ginger, grated 1 red chilli, deseeded and chopped 1 yellow pepper, deseeded and thinly sliced 1 carrot, grated 2 tsp Thai fish sauce 1 tbsp fresh coriander, chopped 270g filo pastry, frozen Melted butter 1 egg beaten Optional: sesame seeds and sweet chilli dipping sauce
1. Preheat oven to 200°C/400°F/Gas Mark 6. 2. Fry the onion in the oil, until softened. Stir in the grated ginger, chopped chilli and yellow pepper and cook for one minute. 3. Add the carrot and cook gently for about 2 minutes, or until vegetables are soft. 4. Stir in the Thai fish sauce, turkey strips and coriander. Allow the mixture to cool. 5. Take 3 sheets of filo pastry and brush each with melted butter. Place sheets together, and using a sharp knife, cut the pastry into 8 equal pieces. Place 2-3 teaspoons of the mixture at one end, fold in 1cm on both sides of the strip, and then roll up like a cigar. Brush with the egg, place on a baking tray and sprinkle with the sesame seeds, if using. Repeat until all the mixture has been used. Bake in the oven for 5-10 minutes, until golden and crisp. Serve with a sweet chilli dipping sauce. Recipe from Bernard Matthews Farms