Melty Brie and tangy cranberry sauce make these turkey-filled sweet and salty pastries the best of both worlds.
Ingredients
- 1 (17.3 oz) box frozen puff pastry
- 2 tbsp flour, for dusting
- 4 oz piece Brie cheese
- 2 cups chopped cooked turkey breast
- ½ cup cranberry sauce
- 1 large egg
Steps
- Preheat the oven to 375°F. Roll out the pastry on a lightly floured surface until ⅛-inch thick. Cut each sheet of dough into 9 (3-inch) squares. Cut Brie into 9 slices.
- Divide the turkey between half the squares. Top each with 1 slice Brie and 1 tbsp cranberry sauce. In a bowl, whisk the egg and brush around the edges of the topped squares. Place remaining dough squares over topped squares and press the edges together with a fork to seal.
- Place pies on a parchment-lined baking sheet. Brush the tops with any remaining egg, then prick tops with a fork. Bake for 20 min., until golden brown.
Sunday prep steps:
- Roll out the pastry on a lightly floured surface until ⅛-inch thick. Cut each sheet of dough into nine 3-inch squares. Cut Brie into 9 slices.
- Divide the turkey between half the squares. Top with 1 slice Brie and 1 tbsp cranberry sauce.
- In a bowl, whisk the egg and brush around the edges of the topped squares. Place remaining dough squares over topped squares and press the edges together with a fork to seal.
Night before serving:
- Thaw hand pies in refrigerator.
20 min. before serving:
- Preheat oven to 375°F. Remove plastic wrap from baking sheet. Prick tops with a fork and brush with beaten egg. Bake 20 min., until golden brown.
Tags
- Thanksgiving leftovers
- November 2017
Nutrition information
- Calories 413kcal 21%
- Fat 25.5g 39%
- Saturated fat 7.9g 39%
- Carbs 31.2g 10%
- Sodium 258mg 11%
- 5.5g sugar
- 1.0g fiber
- 15.1g protein
- 58mg cholesterol
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