Filo pockets stuffed with turkey breast and radish pesto

Preparation – 20 minutes

Fill a medium-sized pan with water and salt and bring to a boil. Clean the turkey breasts if needed and cook them for about 10 minutes in the boiling water. Meanwhile, clean the flat beans and chop them into small pieces.

Also, chop the green onions into pieces and set them aside. Remove the turkey from the water and chop it into small pieces.   heat olive oil in a medium-sized skillet and add the flat beans.  

Cook the flat beans for a few minutes on medium heat and then add the turkey pieces. Also, add the green onions, turn the heat off, and set them aside to cool off. Now for the radish pesto.  

Rinse the radishes and the greens with cold running water. Chop the radishes and greens into smaller pieces and add them along with the walnuts to the small blender. Add about 2 tablespoons of olive oil, grated grana padano, and blend until mixed well.

You can add more olive oil if the pesto is too dry. Season with pepper and salt. Add the radish pesto to the turkey and mix well, season with more pepper and salt if needed.

Pre-heat the oven to 190 degrees celsius or 375 degrees fahrenheit.  

Finishing the filo pockets stuffed with turkey breast and radish pesto – 20 minutes

Melt some butter and grab the filo sheets. Use the silicone kitchen brush to coat the filo sheets and stick 2 sheets exactly on top of each other. You'll need 4 filo pockets, so divide the turkey filling into 4 and place it in the middle of the filo sheets.

Close the filo pockets, it will stick together because you coated them with melted butter. Beat the egg with a tablespoon of water to create an egg wash and coat the filo pockets with the egg.  
 

Bake in the oven for about 15 minutes, or until beautifully golden brown. Enjoy!