It’s mildly fiddly, but there’s a real  wow factor when you serve it sliced to reveal its amazing filling.  I like to serve this with crispy potatoes on a bed of curly kale or spinach. 

www.jewishcookery.com

• Preheat your oven to 180°C.
• Place the apricots, baby spinach leaves, pecans, garlic and paprika into the food processor. 
• Whizz until roughly chopped but there is some texture. Transfer to a mixing bowl and stir in the ground almonds. Season well.
• Place the turkey escalopes on a chopping board covered with baking parchment. 
• Using a rolling pin, or meat mallet flatten the meat so that it is thinner but of even thickness. Spread about 2 tablespoons of the filling over each escalope.
• Roll up tightly from the shorter side to form a ‘swiss roll’. Secure with white string.
• Heat the vegetable oil in a frying pan. Sauté the turkey roll on both sides until slightly golden.
• Transfer to an oven dish. Pour over the chicken stock and wine. Bake covered (with a lid or tin foil) for about 30 minutes.
• When cooked, remove the string and cut into slices.  
• Serve on a bed of curly kale with crispy potatoes and use the cooking liquid as gravy.