Pastry Pocket with Turkey Filling

Ingredients

• 4 turkey cutlets (≈140 g each)
• Salt
• Pepper
• 1 tbsp plant oil
• 200 g ricotta
• 2 tbsp freshly grated Parmesan
• 2 tbsp freshly chopped herbs (parsley and thyme)
• 40 g sun‑dried tomatoes (in oil)
• 300 g puff pastry
• 1 egg yolk

Instructions

1. 1.

   Rinse the cutlets, pat dry, season with salt and pepper, and sear briefly on both sides in hot oil. Remove from pan and let cool.

2. 2.

   Whisk ricotta with parmesan and herbs until smooth; season with salt and pepper. Drain tomatoes well.

3. 3.

   Preheat oven to 200 °C fan‑forced.

4. 4.

   Roll pastry to about 4 mm thickness and cut into 8 rectangles slightly larger than the cutlets (≈12×8 cm). Place a cutlet on the center of 4 pastry squares, top with tomatoes, spread ricotta cream. Brush pastry edges with water and cover with another pastry square. Press edges together. Score dough 3–4 times and brush with egg yolk. Arrange parcels on parchment‑lined tray and bake for about 30 min until golden brown.