Easy Leftover Turkey, Mushroom and Brie Puff Pastries

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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.
  • 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
  1. Thaw the puff pastry according to the package directions.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the entire baking sheet to the fridge and chill for 20 minutes; meanwhile, preheat the oven to 375F.
  7. Bake the chilled pastries until golden brown, about 20 to 25 minutes.
  8. Transfer the pastries to a wire rack to cool slightly.
  9. Serve warm or at room temperature.

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