Christmas Turkey Crackers

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Ingredients

100 g	butter
1	onion, finely chopped
1 clove(s)	garlic, crushed
3 ml	turmeric
3 ml	ginger, ground
5 ml	cinnamon
5 ml	coriander, ground
450 ml	chicken stock
150 ml	orange juice
5 ml	orange rind, grated
125 g	couscous
50 g	sultanas
50 g	pine nuts or slivered almonds, lightly roasted
15 ml	fresh parsley, chopped
300 g	cooked turkey, diced
6 sheet(s)	phyllo pastry

Method

Preparation time: ca. 45 min / Grade of difficulty: tricky / Calories per portion: n/a

Melt 30 g of the butter in a medium saucepan. Add onion and garlic and sauté until softened. Stir in the spices, then add stock, orange juice and rind. Bring to the boil.

Add the couscous, reduce heat, cover and cook for 6 minutes until all the liquid has been absorbed. Stir occasionally. Mix in the sultanas and nuts and allow to cool. Mix in the parsley and turkey.

Melt remaining butter. Take a sheet of phyllo pastry and cut it in half to make 2 pieces 25 x 23 cm; brush lightly with butter.

For each cracker, place about 45 ml of the filling at one end of the pastry, leaving about 3 cm clear at the sides. Carefully roll up, then twist the ends. Brush melted butter over the completed 'crackers'.

Place phyllo 'crackers' on a greased baking tray and bake in a preheated oven at 190 ºC for about 25 minutes until golden and crisp. Serve hot or cold.

When you want to serve these at other times of the year, fold the phyllo pastry into parcels instead. Small parcels make a great starter, or tiny ones for nibbles for a finger lunch or buffet.