TURKEY & BRIE PUFF PASTRY POCKETS
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Lately I have been trying to keep our meals during the week quick and simple for my family. This simple pop tart recipe is easy to make and fun to involve kids too. I always keep a box or two of frozen puff pastry in my freezer for last minute meal ideas like this pop tart recipe. This is also a great appetizer idea when last minute guests come to visit or you need to go to a party and bring something tasty with you.

Course: Appetizer, Lunch, Main Course, Snack
Servings: 6 servings
Author: Lena Gladstone
Ingredients
  • 1 box frozen puff pastry, thawed
  • 1 package cooked frozen turkey breast, thawed
  • Grey Poupon mustard
  • triple cream Brie cheese
  • chives, chopped
  • 1 egg, for egg wash
  • flour, for dusting your work surface
Instructions
  1. Take your frozen puff pastry out of the package and let it thaw out on a cutting board with a dusting of flour. Also thaw out your turkey.

  2. Preheat oven to 400 F.

  3. Dust the surface you are working on with a bit of flour and open up the pastry once it's thawed out so it creates three parts (which will be created with the folds in the dough). Roll it out with a rolling pin a bit on each side to make the dough area larger.

  4. Cut the dough in thirds on the lines that were created by the folds, and then cut in half again across so you now have 6 rectangles.

  5. Chop your turkey into small pieces, then chop the chives and slice the brie into 1/4 inch thick slices.

  6. Using a small spoon, spread the grey poupon mustard on the bottom rectangles, leaving about 1/2 inch around each rectangle so there is space to close the pop tart.

  7. Add a thin layer of the chopped chives, then a layer of chopped turkey and a slice or two of cheese, depending on the slices of cheese you make.

  8. Separate your egg into two small bowls, one for egg yolk and one for egg whites, add a tiny bit of water and whisk with a fork in both.

  9. Using your finger add the egg white and water mixture to the edges around each pop tart.

  10. Roll out the top three rectangle pieces to make them a bit larger than the bottom, place them on top of the filled bottom pieces and with your fingers press all the way around to seal them, using a fork seal the edges a bit more (see picture).

  11. Use a pastry brush and brush on the egg yolk on top of each pop tart.

  12. Repeat for the other sheet of pastry to make 6 pop tarts all together.

  13. Place these on your baking sheet with parchment paper, unless your baking sheets are non stick like mine.

  14. Bake for 15 minutes in the middle rack. Place on a cooling rack and let them cool for about 5 minutes, until ready to eat.