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Brie and turkey filo parcel recipe

Brie and turkey filo parcel recipe

63 ratings

Tuck into a speedy festive meal for one with this crisp filo parcel. Ready in under 30 minutes, it's filled with molten brie and tender roast turkey. Serve with a fresh green salad bejewelled with pomegranate seeds. See method

  • Serves 1
  • 5 mins to prepare and 20 mins to cook
  • 494 calories / serving


  • 35g (2 large sheets) filo pastry
  • 20g butter
  • 2 thick slices Tesco Finest roast turkey breast
  • 70g Brie
  • 1 tbsp Tesco Finest red onion chutney
  • 1 sprig fresh thyme, leaves picked
  • ½ tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 1 tsp olive oil
  • ¼ small red onion, thinly sliced
  • 50g leafy butterhead salad
  • 2 tbsp pomegranate seeds
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    25g 35%
  • Saturates

    13g 67%
  • Sugars

    14g 16%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 36.2g Protein 32.5g Fibre 2.6g


  1. Preheat the oven to gas 6, 200°C, fan 180°C and line a tray with baking paper. 
  2. Using a sharp knife, slice about a third of the filo pastry off of each sheet to make squares. Reserve the sliced-off pastry rectangles. 
  3. Melt the butter in the microwave or in a small saucepan and, working one sheet at a time, brush all over one side of the pastry. Layer the filo at different angles, a square piece followed by a rectangular piece followed by a square piece. 
  4. Gently lift the pastry onto the lined tray and tear the turkey breast slices into pieces in the centre of the pastry. Top with the Brie and spoon over the chutney. 
  5. Carefully bring the pastry edges up over the filling, twisting to form pleats as you bring it together. Twist to seal to make a parcel. Brush the pastry all over with the remaining melted butter and sprinkle with fresh thyme. 
  6. Bake for 15-18 mins until golden-brown. Rest on the tray for 5 mins before transferring to a plate. 
  7. While the parcel is resting, whisk together the Dijon, vinegar and olive oil. Season with black pepper and toss with the red onion, pomegranate seeds and salad leaves. Serve alongside the filo parcel.

See more Recipes to serve one

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