NZ Woman's Weekly

Turkey and ham parcels

  • Total time

    60 minutes
  • Servings

  • Occasion


Ready in 1 hour, serves 8.

This dish is perfect for the cook who wants to be able to control portions and who loves dishing up to be easy on Christmas Day. Please note that it’s important to cook the turkey only lightly in the first stage of the preparation.

We paid $14.40 for a 480g turkey breast and $7.51 for the ham.

  • Canola oil, for cooking
  • 480g turkey breast, cut into 2 1/2cm pieces
  • 500g sliced Champagne ham, cut into 2 1/2cm pieces
  • 2 cups corn kernels
  • 1 tbsp dried sage
  • 1 cup chopped fresh parsley
  • 1 cup dried sweetened cranberries
  • 250g sour cream
  • Salt and pepper
  • 24 sheets filo pastry
  • Canola oil spray
  • 2 tbsp poppy seeds

1. Heat a little canola oil in a large pan and cook the turkey in batches very lightly for only 30 seconds each side, so there’s still a little pink in the meat.

2. Place the turkey, ham, corn, sage, parsley, cranberries and sour cream in a bowl, season with salt and pepper.

3. Lay one sheet of filo vertically on the bench, spray it lightly with oil, then repeat with more  lo until you have 3 layers. Cover the remaining  lo pastry with a damp tea towel to stop it drying out.

4. Preheat the oven to 180ºC (fan bake).

5. Place 1 cup of the turkey mixture at the bottom edge of the layered filo. Wrap the pastry around it to create a large sausage shape, then pull in the sides to create a parcel.

6. Lightly spray the completed parcel with canola oil and top with a few poppy seeds.

7. Repeat the process to make eight parcels, then place the parcels on a tray and bake for 25-30 minutes until they’re a light golden brown.

  • On a warm, summery Christmas Day, not every element of the meal needs to be hot. For the first course of this menu we suggest you buy a premade dip of your choice and serve it with a variety of cut raw vegetables and homemade pita crisps. Prepare these by cutting pita bread into bits with scissors, spray with olive oil and bake in a 180ºC oven for 10 to 15 minutes.
  • Serve the Turkey & Ham Parcels with premade cranberry sauce and asparagus and a courgette salad. This salad is wonderfully simple. Just shave fresh courgettes (skin on) with a mandolin or vegetable peeler, then drizzle them with vinaigrette and scatter fresh mint over the top. To prepare the asparagus, steam fresh spears, then drizzle with a little melted butter and scatter with toasted nuts and chopped dried sweetened cranberries

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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