Turkey Pie Roulade with leftover turkey

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This Turkey Pie Roulade is made with homemade phyllo dough and stuffed with leftover turkey.

If you do not have leftover turkey meat from your roasted turkey, you can use minced turkey instead.

I made this recipe last year but did not have time to post it.

I have a lot of recipes I have not managed to publish and I hope that this week I may be able to post a few, so that you can get prepared for New Year’s celebrations.

I shall try and keep it short, without too much introductory part but only the recipe.

Ingredients you will need for theTurkey Pie Roulade

Homemade phyllo dough or Puff Pastry. If you are in Greece, you can also use Horiatiko Phyllo or Kourou phyllo

For the filling:

Lean bacon

Olive oil

Leftover turkey meat, finely chopped (or minced turkey)

Spring onions or regular onion

Bell peppers, preferably various colours

White dry wine

Pistachios

Sultana raisins

Tarragon

Fresh or dried thyme

Sweet paprika

Sea salt and freshly ground black pepper

Pink peppercorns

Dried breadcrumbs or rice, to absorb any juices

Graviera cheese or feta

Eggs

How to make the Turkey Pie Roulade

In a non-stick frying pan sauté the bacon and discard the fat. 

Remove the bacon and add the olive oil.

Sauté the onion until translucent and then add the leftover meat turkey (or the minced turkey) and sauté until it becomes white.  Add the bells peppers, mix for a few minutes and deglaze with the wine.

Add the remaining ingredients, except the eggs and cheese, and cook for about fifteen minutes.

If there is still liquid in pan, add the breadcrumbs or alternatively you can add 2 – 3 tbsp short grained rice, the pistachios  raisins, and half of the pink peppercorns and mix. 

Mix in the cheese and set aside until it cools. 

Whisk the eggs and mix more than half of the eggs in the minced meat. (Just reserve some for the egg wash).

Divide the dough in two parts and roll out giving it a rectangular form about 25 x 35 cm and 1/2 cm thick.  Cut it with a knife, if necessary to give it the shape you want and reserve the pieces of dough, for the decoration.  

Place half of the bacon on the dough and spread the meat filling on top, leaving a margin of 3 – 4 cm empty on all sides. 

Fold the top and bottom margin over the meat and then the two sides.

Then roll to make the roulade. 

Prepare the other roulade the same way.

Line a baking tin with parchment paper and place the roulades, seem facing down.   Brush with the remaining egg.

If you have leftover dough, roll it out and make Christmas designs with a cookie cutter.  Place on the dough and brush again with the egg and decorate with a pink peppercorn.

Bake in a preheated oven at 180 degrees C (350 F) for about 1 hour or until golden brown.

Set aside on a wire rack to cool before cutting into slices.

Other relevant recipes:

Stuffed Turkey Roulade

Stuffed Chicken rolls

Stuffed Psaronefri  (Pork loin) with prune sauce

Stuffed Crispy Pork

Kopiaste and Kali Orexi!!

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