Name: Thai turkey filo dippers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 12
Cuisine: Thai
Ingredients: 3 sheets filo pastry each about 24 x 48cm; 4 tbsp sunflower oil; 1 ½ tsp sesame seeds (optional); Thai sweet chilli dipping sauce to serve; 250g turkey or chicken mince; 6 spring onions trimmed and finely sliced; 25g piece fresh ginger peeled and finely grated; 2 garlic cloves crushed; 1 tbsp Thai red curry paste; 1 tbsp Thai fish sauce (Nam pla); 2 lime leaves very finely sliced

Home
Recipes
Thai turkey filo dippers

Thai turkey filo dippers

Justine Pattison

Save recipe

Makes 12

Easy

Prep: 30 mins

Cook: 15 mins

A star rating of 4.1 out of 5.9 ratingsRate

loading...

Fill filo pastry parcels with turkey or chicken mince, spring onions and ginger for a buffet nibble or party canapé similar to a spring roll

Easily doubled

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Sweet chilli jam

A star rating of 4.9 out of 5.330 ratings

Thai fishcakes with sweet chilli sauce

A star rating of 4.6 out of 5.17 ratings

Thai salmon kebabs with sweet chilli & lime dip

A star rating of 4.6 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

3 sheets filo pastry

each about 24 x 48cm
4 tbsp sunflower oil
1 ½ tsp sesame seeds

(optional)
Thai sweet chilli dipping sauce

to serve

For the filling

250g turkey

or chicken mince
6 spring onions

trimmed and finely sliced
25g piece fresh ginger

peeled and finely grated
2 garlic cloves

crushed
1 tbsp Thai red curry paste
1 tbsp Thai fish sauce

(Nam pla)
2 lime leaves

very finely sliced

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per dipper

kcal91
fat4g
saturates1g
carbs6g
sugars0g
fibre0g
protein6g
salt0.4g

Method

step 1

To make the filling, mix all the ingredients in a small bowl until thoroughly combined. Cut each sheet of filo pastry into 4 evenly sized rectangles. Make a pile of 12 rectangles and cover with a damp tea towel to stop them drying out.
step 2

Brush 1 of the rectangles lightly with oil. With one of the shortest sides facing you, spoon 1 level tbsp of the filling across the pastry 2cm up from the bottom of the rectangle and around 1cm in from both sides. Form into a sausage shape. Fold in the bottom over the filling, then fold in the 2 long sides all the way up the rectangle. Roll up from the short side close to you, fully enclosing the filling.
step 3

Place on a baking tray lined with baking parchment. Repeat as above to make a further 11 filo rolls. Brush with more oil and sprinkle with sesame seeds, if using. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking.
step 4

Heat oven to 200C/180C fan/gas 6. Bake the dippers for 10-15 mins or until the pastry is light golden brown and the filling is cooked thoroughly. Serve with Thai sweet chilli dipping sauce.

RECIPE TIPS

TO FREEZE

At the end of step 3, open-freeze the unbaked parcels until solid. Transfer to a freezer-proof container, interleaving with baking parchment. Cover and freeze for up to 1 month. To serve, cook from frozen as in step 4 for 15-18 mins.

Recipe from Good Food magazine, November 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.1 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now