Turkey taco cups
2 tsp vegetable oil
½ pack 375g ready rolled shortcrust pastry
2 garlic cloves, finely crushed
2 spring onions, thinly sliced
½ red pepper, finely chopped
3 slices British roast turkey, finely chopped
2 salad tomatoes, finely chopped
15g Creamfields mature white cheddar, grated
2 tsp Creamfields low fat natural yoghurt
¼ iceberg lettuce, finely shredded
10g coriander, finely chopped
1. Preheat the oven to 220°C, fan 200°C, gas 7. Brush 1 tsp vegetable oil between 4 muffin tin holes.
2. Unroll the pastry and cut out 4 x 9cm rounds. Push the pastry into the greased muffin holes, prick the base with a fork and bake on the middle shelf of the oven for 10-15 mins until golden. Press them down in the centre if they have started to rise. Cool in the tin for 5 mins, once cool enough to handle remove from the tin to a plate.
3. While the pastry cooks, heat the remaining 1 tsp vegetable oil in a frying pan over a high heat. Add the garlic, spring onion, pepper, turkey and 2 tomatoes, then cook for 6-8 mins until the pepper is cooked and the tomatoes have started to break down to create a light sauce.
4. Fill the pastry cases with the turkey filling, sprinkle over the cheese, allowing it to melt, then top with a little yogurt, lettuce and coriander.