Little turkey parcels like these make perfect finger food for the festive time of the year. You can make them with chicken mince if you prefer.

They are very tasty just as they are, but you can serve them with a dip if you like or yoghurt whisked with chopped parsley. While you are wrapping the parcels, remember to keep the rest of the filo pastry covered so it does not dry out.

Makes about 27 parcels.

2 teaspoons oil+ extra oil for brushing pastry
1 onion, finely chopped
500g (1lb 2 oz) turkey mince
60g (2oz) roughly chopped baby spinach leaves
1/3 cup whole cranberry sauce
¼ cup toasted pecans, chopped
1/3 cup chopped parsley
18 sheets filo pastry
About 2 teaspoons poppy seeds, to sprinkle

Preheat oven to 200ºC (400ºF). Line 2 baking trays with baking paper.

Heat oil in a frying pan and cook onion for 4–5 minutes or until soft. Add turkey mince and cook, stirring to break up mince until the meat is coloured, about 3–4 minutes. Continue cooking for 5 minutes. Add spinach and cranberry sauce, stir through and cook for about a minute, until spinach leaves have wilted. Add pecans, parsley and freshly ground black pepper and set aside until cool and ready to use.

Lay out 1 sheet of pastry and lightly brush with oil. Place over another sheet. Have short end facing you and cut the filo into 3 long strips. Pace a heaped tablespoon of turkey mixture at one end of the strip, fold over to form a triangle and then continue folding. Trim any excess pastry. Brush with oil and place on prepared tray. Sprinkle with poppy seeds. Continue with remaining pastry and filling.

Bake for12–15 minutes until golden, swapping trays halfway.