Easy Leftover Turkey, Mushroom and Brie Puff Pastries
An Edible MosaicRecipe
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An Edible Mosaic
Easy Leftover Turkey, Mushroom and Brie Puff Pastries
Easy Leftover Turkey, Mushroom and Brie Puff Pastries
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yield: 4 large pastries
These Easy Leftover Turkey, Mushroom, and Brie Puff Pastries are a great way to use up Thanksgiving leftovers, but you can also use rotisserie chicken.
Ingredients
- ½ (17.3 oz/490 g) box frozen puff pastry (you will only need 1 sheet of puff pastry), thawed
- 1½ tablespoons light olive oil
- 1 cup chopped mushrooms
- 1 clove garlic, crushed
- 1 teaspoon fresh thyme leaves
- 4 oz (115 g) cooked, chopped leftover turkey or rotisserie chicken (about ¾ cup chopped)
- 3 oz (85 g) Brie cheese, rind trimmed and chopped (or cream cheese)
- 1 egg beaten with 1 tablespoon water, for eggwash
- Coarse salt and fresh-ground black pepper
Instructions
- Thaw the puff pastry according to the package directions.
- Heat the oil in a small skillet over medium heat; once hot, add the mushrooms and a pinch of salt and pepper. Cook until the mushrooms are browned, about 5 minutes, stirring occasionally. Add the garlic and thyme and cook 1 minute more, stirring constantly. Remove from heat and cool, and then stir in the turkey.
- Unwrap and unfold 1 sheet of puff pastry and cut it into 4 equal pieces (so you end up with 8 pieces of puff pastry). Divide the turkey mixture and the cheese between the 4 pieces of puff pastry, placing the filling on the center of each piece of puff pastry.
- Lightly brush the edges of the puff pastry with eggwash, and then fold the pastry over onto itself to close it. Use a fork to crimp the edges, sealing shut the pastries.
- Arrange the pastries on a large, silpat or parchment-lined baking sheet. Lightly brush the tops with eggwash and sprinkle on a pinch of coarse salt and fresh-ground black pepper. Cut 3 small slits in the top of each pastry so steam can escape.
- Transfer the entire baking sheet to the fridge and chill for 20 minutes; meanwhile, preheat the oven to 375F.
- Bake the chilled pastries until golden brown, about 20 to 25 minutes.
- Transfer the pastries to a wire rack to cool slightly.
- Serve warm or at room temperature.
