Leftover Turkey, Stuffing and Cranberry Puff Pastry Turnovers
Yield: 18 individual turnovers
Of course you're going to have leftovers after a holiday meal! That's all part of the fun. You always can make soup or sandwiches but sometimes you need a recipe for something a little more unique. These little individual bites are so pretty and really delicious, and as a bonus, you can freeze them and have them for dinner or a snack well after the holidays are just a distant memory!
For the filling
- 1 1/2 cups diced cooked turkey (white or dark meat or a combination) Add to list
- 1/2 cup stuffing (whatever your favorite may be) Add to list
- 1/2 cup grated white cheddar cheese Add to list
- 1 tablespoon finely chopped green onion Add to list
- 1 tablespoon finely chopped parsley Add to list
- 3/4 cup turkey gravy (or more as needed) Add to list
- Salt and pepper, to taste Add to list
- 1/2 cup cranberry sauce Add to list
For the puff pastry
To make the filling
In a bowl, combine the turkey, stuffing, cheese, green onions, parsley and gravy. Add a little more gravy if the filling is too dry. Season as needed with salt and pepper.
To make the turnovers
In a small bowl, beat the egg well with the water and set aside. This is called an "egg wash" and is used in most pastry baking, not only to act as a "glue" for sealing but also to glaze the top during baking and give a glossy finish to the dish.
Unfold a sheet of pastry onto a lightly floured cutting board and roll it out gently to make a square about 12x12 inches. Cut the pastry into 9 squares (3x3 inches each).
Very lightly brush the surface of each square with the egg wash. (Just enough to make it sticky, NOT wet!)
Place a mound of the filling in the center of each square, leaving a border on all sides, and top with a scant teaspoon of cranberry sauce. Fold the edges over to form a triangle. (If the filling oozes out, you have too much.) Press down all around the filling to seal the edges well; with a knife, trim any uneven edges.
With the tip of your knife, cut a small slit in the top of each pastry to create a vent. Brush the top of each turnover with a light coating of egg wash.
Repeat the procedure with the second sheet of pastry.
You may freeze these pastries at this time and cook them as you need them or you may cook them right away. To freeze them, lay them in a single layer on a baking sheet and freeze solid. Then you may seal them in a freezer bag and store them until ready for use.
To cook fresh pastries
Preheat oven to 425° F. Bake the pastries for about 15 to 20 minutes, or until deep golden brown.
To cook frozen pastries
Preheat oven to 425° F. Bake the pastries for about 20 to 25 minutes, or until deep golden brown.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired November 23, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.