Ben Cunningham’s Festive Filo Parcels

Festive Filo Parcels served on a white plate with a dish of cranberry sauce
  • 4 servings
  • 30 minutes to prepare
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  • Melted butter for brushing the pastry
  • 6 sheets filo pastry
  • Leftover turkey, stuffing and veg
  • Salt & pepper
  • Cranberry sauce for dipping


Media City colleague Ben has created these tasty parcels as a way of using up Christmas leftovers, ideal for the buffet table on boxing day! This isn’t Ben’s first recipe for the Booths archive, take a look at his Yorkshire Orchards here.


  1. Mix together the leftover turkey, veg and stuffing. Add salt and pepper, a pinch of each should do.
  2. Heat oven to 200°c /180°c fan/gas mark 6.
  3. Place the filo sheets with the short side facing you and cut the stack in 3 vertically, to make long strips.
  4. Brush the top 3 strips with melted butter.
  5. Put 1 heaped spoonful of the filling mixture at the top of the first strip.
  6. Fold one corner of the pastry over it to form a triangle and then continue folding alternately left and right to form a triangular package, until you’ve used up the entire strip.
  7. Repeat with the other strips, brushing with butter before folding.
  8. Place them on a baking sheet and brush with more melted butter.
  9. Bake for 15-20 mins until crisp, golden and piping hot all the way through.
  10. Serve warm with cranberry sauce for dipping.

For a sweet alternative, try mixing leftover Christmas pudding with brandy butter and use as filling. Sprinkle with icing sugar when cooked.