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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a great recipe for any extra turkey you might have after the holidays. Its nice and creamy, full of fresh veggies, with a tender, flaky crust. You'll want to make sure you have extra turkey for this! Ingredients:
1/2 cup fresh mushrooms, quartered |
1/2 cup chopped fresh green beans |
1 small onion, finely chopped |
1 clove garlic, crushed |
1/2 teaspoon dried thyme |
1/2 teaspoon dried rosemary |
2 tablespoons vegetable oil |
1 tablespoon flour |
1/3 cup whipping cream |
1 cup chopped cooked turkey |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (17 1/2 ounce) package frozen puff pastry sheets, thawed |
Directions:
1. Preheat oven to 400F.
2. In a large skillet, heat oil, and add mushrooms, green beans, onion, garlic, thyme and rosemary.
3. Cook until veggies are crisp-tender.
4. Add flour and cook, continuously stirring, for 1 minute.
5. Add cream and stir until thickened, then remove from heat.
6. Mix turkey, salt and pepper into the cooling mixture and allow to rest for 5 minutes.
7. Unfold the pastry sheets and cut into 4 squares.
8. Divide turkey mixture and spoon into the middle of each square.
9. Brush the edges of the pastry with water, then fold over to form a triangle, pressing the edges to seal, and crimping the edges with a fork.
10. Place finished pastries on an ungreased baking sheet and bake at 400F for 12-15 minutes or until golden.
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