Spicy Leftovers Parcels
We discovered stuffed flatbreads earlier in the year and we loved them so much. We wanted to see if we could make the filling transforming leftovers from a roast dinner, and at this time of year, Christmas dinner, into a new flavour combination.
We’ve worked on two fillings for the flatbreads are one is a nod to a curry made from leftover vegetable and the other to crispy duck using leftover turkey.
Cooking surfaces
BBQ Temperature
Ingredients
- Flatbreads makes 8 (we used our super soft flatbreads recipe)
- 2 tbsp oil
Spicy Leftover Vegetables
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp fenugreek
- 1 tbsp curry powder of your choice
- fresh chilli, chopped
- roast potatoes
- peas
- juice of a lemon
- fresh mint, finely chopped
- fresh coriander, finely chopped
- 2 tbsp greek yoghurt
- salt and ground black pepper to season
Mint Yoghurt Dressing
- 6 tbsp greek yoghurt
- juice of 1 lime
- 70g toasted peanuts
- 30g mint leaves
- 1 red chilli, deseeded and finely chopped
- 2 tsp fresh ginger, grated
- 1 garlic colve
- 1/2 tsp salt
- Pinch of sugar
Peking Style Leftover Turkey (fills 8 flatbreads)
- 450g cooked turkey thigh, shredded
- 4 tbsp peking duck sauce
- 2 spring onions, finely chopped
Equipment
Method
- Make a batch of flatbreads. Set aside until ready to stuff or cook.
- Setup your Egg for a direct cook at 180°C.
Spicy Leftover Vegetables
- Preheat your pan and add some oil. Once the oil is hot, add the curry powder, mustard seeds, and fenukreek seeds and cook until the mustartd seeds pop. If your spices start to burn, pour in a splash of water.
- Add your chopped up leftovers, we used roast pototoes, carrots and peas. Stir together.
- Finish by adding the lemon juice, fresh herbs and yoghurt. Bring it all together in the pan. Taste and season with salt and pepper as required. Remove from the heat and set aside.
Mint Yoghurt Dressing (optional with Veg filling)
- Gently toast some raw peanuts in a pan until they’ve browned slightly.
- Take the remaining ingredients and place in a food mixer and blitz.
Turkey Filling
- Take some leftover cooked turkey, we used thigh meat but you can use whatever you have to hand, and shred.
- Add a good dollop of peking duck sauce and some spring onions. Give it a good zhuzh!
To assemble and cook the flatbreads
- Cut the flatbread into 8 portions. Flour your surface and rolling pin. Take one portion of dough and roll out into thin round shape, about 12cm in diameter.
- In the centre of the dough, add a good spoonful of your chosen filling.
- Bring the edges to the centre and squeeze to form a sealed ball.
- Flip over and gently flatten by hand into a round, which is about 2 cm deep.
- Brush one side of flatbread with oil, place in pan, oiled side down and then brush the top of the flatbread with oil. Add a second flatbread to the pan. Cook for about 3 minutes until golden brown and then flip. Flip over and cook the other side.
- I like to flip again to and cook further on both side, but be careful not to burn them.
- You could cover the cooked flatbreads with foil or place in the oven to keep warm whilst you finish cooking the remainder of the flatbreads. These are definitely best eaten warm whilst the cheese is gooey.
- We cooked four at a time in the pan. You could prep the stuffed flatbreads ahead of time but make sure they are onboard some greaseproof paper so they don’t stick.