2 tbsp rape seed oil
4 rashers smoked streaky bacon, cut into small dice
1 small onion, peeled and finely chopped
200g fresh chestnut mushrooms, sliced
25g dried wild porcini mushrooms, soaked, roughly chopped and well drained
100g prepared chestnuts, roughly chopped
2 garlic cloves, peeled and finely chopped
1 tbsp fresh thyme, chopped
1 tbsp mascarpone
450g free-range cooked Totally Traditional Turkey, cut into chunks
9 sheets of filo pastry
Butter, melted, for brushing the filo sheets
Sea salt and black pepper
Preheat oven to 180°C/Gas 6
Heat the oil in a large frying pan, add the bacon and onion and cook for 2-3 minutes until the onion is softened, but not browned, then add the mushrooms and cook for a further 3 minutes, stirring continuously, then add the porcini mushrooms, chestnuts, garlic, thyme and mix well and cook for a further 3-4 minutes. Remove from the heat, cool slightly and then stir in the mascarpone, season with sea salt and black pepper. Leave to cool, stir in the turkey and refrigerate for an hour.
Lay out one sheet of filo pastry and brush with melted butter (keep the remaining filo pastry covered with a clean damp tea towel to prevent it from drying out), repeat with 2 more filo pastry sheets. Cut the filo pastry sheets into 3, lengthways, spoon 1 heaped tablespoon of the turkey mixture along the short edge of the pastry, 1cm from the edge, fold the bottom edge over the filling, tuck in the sides and roll into a tight closed cylinder, repeat the process to make eight more strudels. Place the strudels, sealed edge down onto a greased baking tray, brush with more melted butter and bake for 20-30 minutes until crisp and golden.
Serve with warm leftover cranberry sauce and salad.