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.
![Turkey Roulade Turkey roulade with turkey leftovers picture](https://www.kopiaste.org/wp-content/uploads/2010/12/Turkey-roulade-with-turkey-leftovers-picture.jpg.webp)
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.
![Piece of pie Piece of pie cut image](https://www.kopiaste.org/wp-content/uploads/2010/12/Piece-of-pie-cut-image.jpg.webp)
![Turkey Pie Roulade image](https://www.kopiaste.org/wp-content/uploads/2010/12/Turkey-Pie-Roulade-image-480x480.jpg.webp)
Turkey Pie Roulade with leftover turkey
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.
Ingredients
For the dough: (See how to make phyllo dough here).
- 3 cups bread flour
- 1/4 cup olive oil
- 1 egg
- 1/2 tsp sea salt
- 1/3 cup of water (about)
For the filling:
- 8 slices of lean bacon
- 1/4 cup olive oil
- 1 kilo leftover turkey, finely chopped (or minced turkey)
- 5 spring onions, only the white part and part of the green (if you do not have any you can use a regular onion, finely chopped)
- 1 cup bell peppers, various colours
- 1 cup white dry wine
- 1/2 tsp tarragon
- 1/2 tsp dried thyme
- 1/2 tsp sweet paprika
- 1 tsp sea salt and freshly ground black pepper
- 1 tsp pink peppercorns, divided
- 1/2 cup pistachios
- 1/4 cup sultana raisins
- 2 - 3 tablespoons dried breadcrumbs (or rice)
- 1/2 cup grated graviera or crumbled feta
- 2 eggs, divided
Instructions
- 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 herbs and spices and cook for about fifteen minutes, so that the liquid is reduced.
- 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 raisins, pistachios and the cheese and set aside to cool
- 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.
Notes
You can make the roulade with store bought puff pastry, which will reduce the preparation time considerably.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 366Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 97mgSodium 289mgCarbohydrates 26gFiber 2gSugar 4gProtein 25g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Other relevant recipes:
Stuffed Psaronefri (Pork loin) with prune sauce
![Collage Turkey Pie Roulade with Turkey Leftovers image](https://www.kopiaste.org/wp-content/uploads/2010/12/Collage-Turkey-Pie-Roulade-with-Turkey-Leftovers-image-683x1024.jpg.webp)
Kopiaste and Kali Orexi!!
Kevin (Closet Cooking)
Saturday 1st of January 2011
What a great way to enjoy your turkey leftovers!
Banana Wonder
Monday 27th of December 2010
I don't even like turkey but I would gobble this up in seconds. What a beautiful roulade, love those trees on top too! My recent post Pomegranate Cinnamon Braised Lamb
Joan Nova
Sunday 26th of December 2010
Looks good Ivy...I'm a sucker for anything wrapped in dough.
All the best in 2011 to you and your family.
pierre
Sunday 26th of December 2010
hello Ivy This roulade would look good on my table !!Happy season holidays
Pierre
Ivy
Sunday 26th of December 2010
Now, that's a compliment Pierre, with all those lovely creations you make!
Angie's Recipes
Sunday 26th of December 2010
The turkey roulade looks delicious! Love the olive oil in dough, so much healthier. My recent post Oven Roasted Chicken Thighs and Potato Wedges