Saturday, November 30, 2013

Turkey, Mushroom & Bacon Puff Pastry Pockets

Leftover turkey from Thanksgiving? Yield: 4 servings Cook Time: 20min ingredients: 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed 4 slices bacon One 8-ounce package sliced mushrooms, roughly chopped 3 green onions, sliced 1/2 cup heavy whipping cream 1 1/2 teaspoons Dijon mustard salt and pepper, to taste 1 1/2 cups chopped or shredded cooked turkey 1 cup shredded Swiss cheese 1 large egg, whisked with 1 tablespoon water directions: 1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat. 2. In a medium skillet, cook the bacon until crispy. Remove to paper towels to drain, then crumble. Remove all of the bacon fat from the skillet except for 1 tablespoon. 3. Add the mushrooms and onions to the skillet and saute over medium heat until softened. Stir in cream, Dijon and salt/pepper. Cook until reduced slightly and thickened. Set aside to cool a bit. 4. Assemble the pastries. Cut each sheet of Puff Pastry into 4 equal squares. Divide the mushroom mixture between 4 squares. Top with turkey, bacon and Swiss cheese. Roll out each of the remaining Puff Pastry squares so they're a little bit larger (or just use your fingers to press and stretch them). Place the second piece over the top of each with filling. Use a fork to seal the edges to form "pockets." Brush each square with egg wash and use a knife to poke a few slits in the top for steam to escape while baking. Bake for 20 minutes, or until golden brown. Serve immediately. Source:

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