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.
In a little over a week I’ll be making these beauties again.
Because the day after Thanksgiving, you know dinner will be leftovers…but that doesn’t mean you have to just have leftover Thanksgiving dinner.
In my opinion, reinvented leftovers are the best kind of leftovers.
These pastries are easy to make and are a great way to use up some of that turkey (but of course, if you don’t have leftover turkey on hand, a rotisserie chicken will also do quite nicely). Mushrooms, garlic, and thyme add tons of savory flavor. You can use Brie cheese here, but cream cheese (or just about any cheese you have on hand) will work in a pinch.
If you’re planning on braving the stores on Black Friday, this recipe is a gem to have up your sleeve…because the last thing you want to do is spend a lot of time in the kitchen! No, save your energy for something else and make these savory pastries. ;)
And if savory pastries are your thing, you might want to take a look at my Savory Camembert Turnovers with Honey-Roasted Turkey and Lingonberry Jam – switch it up a little and use leftover roasted turkey and cranberry sauce!
Do you have favorite recipe using leftover turkey?
- 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
- 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.