Phil Vickery's Turkey Apricot and Cranberry Turnovers

Wow, is it really September? The summer holidays have flown by and it's suddenly time to make packed lunches again. If you're in need of some inspiration, here's a brilliant recipe from the lovely Phil Vickery which is perfect for lunchboxes - Turkey Apricot and Cranberry Turnovers.


I was lucky enough to make a video for British Turkey cooking these little beauties alongside Phil earlier this year. I must admit, when I first heard the title of the recipe I was a bit dubious, but when we made them I could not stop munching them after the shoot. They are so delicious! Please try them just once if you don't believe me. I've made them a few times at home since as hubby and eldest son can't get enough of them. They are great for packed lunches, picnics and tea time.

The great thing about these turkey turnovers is that they are really versatile - add any dried fruits and herbs you fancy. A handful of walnuts are pretty tasty too. A good tip is not to overfill the turnovers as they will burst in the oven. I usually have some of the turkey mince mixture left over when I make these which can be made into little meatballs.

Phil Vickery's Turkey Apricot and Cranberry Turnovers

  • Makes 8 (with leftover mince):
  • Time: 15 minutes prep + 25-30 minutes cooking 
  • Cost: £1.10 per serving
  • Calories: 485 per serving


For the turkey filling:

  • 4 tbsp vegetable oil
  • 2 small onions, peeled and finely chopped
  • 2 cloves of garlic, peeled and chopped
  • 2 tsp dried oregano
  • 500g British turkey mince
  • 4 tbsp mayonnaise
  • Salt and black pepper to season
  • 1 egg, whisked
  • 3-4 tbsp dried breadcrumbs
  • 100g dried apricots, chopped
  • 100g dried cranberries, chopped

To make the turnovers:

  • 2 x 23cm sheets ready rolled shortcrust pastry
  • 1 egg, beaten
  • 4 tbsp sesame seeds
  • Sea salt for sprinkling


  1. Pre heat the oven to 190C gas 5.
  2. Heat the oil in a saucepan then add the onions, garlic and oregano. Cook for a few minutes until soft and translucent.
  3. Spoon the cooked onions into a large bowl and add the turkey mince, mayonnaise and salt and pepper to taste. Mix well.
  4. Add the egg and enough breadcrumbs to stiffen up the mixture. Finally add the apricots and cranberries and mix well.
  5. Unroll the sheets of puff pastry and cut each one into 4 equal squares. You should have 8 squares in total.
  6. Place a good heaped tablespoon of the mix onto one corned of the square. Brush the edges with the beaten egg and fold over to create a plump, filled triangle. Repeat with the other 7 squares.
  7. Brush each turnover with the remaining beaten egg and sprinkle with sesame seeds and a little sea salt. Cut a small hole in each one for steam to escape.
  8. Cook in the pre heated oven for about 25-30 minutes until nicely browned and cooked through. Serve warm but not too hot, with chutney if liked. Tastes great cold in lunchboxes too.