4-5lbs — turkey (bone in) – if using boneless (2 lbs)
3 oz — onion, chopped
9 — cloves garlic, crushed
3 — pimentos, chopped
1 — Thyme
1 tbsp — cinnamon
1 tbsp — paprika
1 ½ tbsp — salt
½ cup — olive oil
6 oz — cucumber, deseeded, diced
4 oz — kale, chiffonade
3 oz — red onion, small dice
3 oz — olives, sliced
3 oz — cranberries
3 oz — walnuts, chopped
2 tbsps — parsley, chopped
4-6 oz — mayo
1pk— filo pastry (apollo pastry sheets)
4oz — butter
1 In a blender add all seasoning ingredients and blend until smooth, clean and season turkey, placed in a baking dish or pan, add a little water (about 1/4cup) and cover with foil tightly, place in a preheated oven at 400 for about 20 to 30 mins then lower temperature to 300 and bake for a further 1 ½ to 2 hours or until meat is tender and easy to shred.
2 Once the turkey is finished baking, cool, remove from the bones and shred. There should be excess liquid from the turkey, strain this and set aside.
3 In a small saucepan or microwave, melt butter, grease a cupcake pan and set aside
4 On a clean smooth counter top or cutting board, spread one sheet of the Fillo pastry brush with butter liberally, and layer with another sheet of the Fillo, repeat this process until you have four layers of pastry.
Cut layered pastry into about 2 inch squares and mould into the greased cupcake pan, bake in a preheated oven at 350 for about 10 to 12 mins or until golden brown.
In a bowl mix 4 oz of mayo and about ¼ cup of the reserved turkey liquid, mix in the shredded turkey and the remaining salad ingredients.
Fill the pastry cups with the turkey salad, garnish and serve.
APPROXIMATE MACROS PER SERVING: 110 CALORIES ■ 2 G PROTEIN ■ 18 G CARBS ■ 4 G FAT