¾ lb boneless turkey chopped into bite sized pieces
¼ cup yogurt
1 tsp ginger paste
1 tsp garlic paste
¾ tsp red chili powder
¾ tsp salt
1 ½ tbsp lemon juice
Marinated turkey (above)
½ a cup diced onion
1 ½ tsp cornstarch
2 oz cream cheese
¼ cup milk
2 minced green chilies
¼ cup finely chopped red pepper
Fat pinches of coarsely ground pepper
To Fill & Bake:
2 sheets all butter puff pastry
1 egg whisked with a tbsp. of water
Sesame seeds to sprinkle over top optional
TIP: To make a wreath shape easier you can place a cup in the middle and build the circle around it then simply remove it before putting the wreath in the oven.
Marinade the turkey with all the marinade ingredients for at least two hours.
When ready to cook pull it out of the fridge and let it come to room temperature
Saute the diced onion in a little oil and add the turkey pieces, sauté for 2 minutes
Simmer covered with a splash of water until super tender, about 20 minutes. If the turkey starts to stick of burn during the cooking process add a little water.
When tender add a tsp of cornstarch and cook on medium heat for a minute
Now add in the remaining ingredients and mix till well combined. Taste, adjust seasoning. Let cool completely.
To make the wreath shape:
Preheat the oven to 375 degrees F.
Each sheet of puff pastry makes 1 wreath. If not using pre rolled puff pastry sheets then roll your puff pastry into an approximate 10x10 sheet. If your pre rolled sheet is a little larger, just follow the instructions below and it will still work!
Cut the puff pastry vertically into 6 strips, approximately even in size.
Divide the strips horizontally across the middle to create 12 strips.
Line a baking sheet or pizza pan with parchment paper.
Place a glass or a cup in the centre and using it as your guide lay the strips out in a circular manner so that it looks like a flower, taking care to overlap the ends closer to the centre a little to seal them.
Divide half the filling among each strip closer to the centre of the wreath. Reserve other half for second wreath.
Then ‘close’ the puff pastry strips by angling them a little to the right as you bring them down to create a wreath shape.
Continue closing all the strips until you have a wreath shape. If the puff pastry has bunched up in the middle you can trim it out with a knife or simply use a glass or a cup to cut the excess out.
Brush wreath well with the egg wash, sprinkle with sesame seeds and bake for 25-30 minutes until evenly golden brown.
Repeat the steps with the second sheet of puff pastry to make second wreath.
These wreaths reheat beautifully, you can make them in advance and just pop them in the oven at 325 for 8-10 minutes.
TIP: To make a wreath shape easier you can place anything circular in the middle and build the circle around it then simply remove it before putting the wreath in the oven.
Bon Appetit! Take a photo and share this recipe #ThinkTurkey
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