We’ve cooked minchee using turkey mince previously (I have a category devoted to minchee), and I remarked on how “wormy” the turkey mince looked. It tasted fine, but I think pork mince remains the ideal meat to use for minchee. We cooked up another batch of turkey mince minchee recently though, because 1) we needed to use up a batch of turkey mince and 2) I had a craving for minchee, and with no pork mince in the freezer, this was the next best thing. Jac also stir-fried some vegetables (green beans, carrot, red capsicum, cabbage) to eat with the minchee and rice.

The texture of the turkey mince is very different to pork – the turkey just doesn’t give as springy or as satisyfing a chew.

A couple of nights later, Jac came home with a packet of frozen puff pastry. She said she wanted to try making pastry puffs with the leftover minchee as the filling. As a fan of both puff pastry and minchee, it sounded fantastic to me! She served up her minchee puffs freshly baked from the oven with a little lettuce, cucumber, tomato and red apple, and a dish of tomato sauce for dipping.

I didn’t need the tomato sauce in the end – Jac ate the sauce with her puffs – for me, the pastry and minchee tasted great without any additional sauces.