Turkey, Brie & Cranberry Pockets

One of my favourite uses for leftover turkey are these puff pastry pockets stuffed with chopped turkey, caramelized onions, cranberry sauce and melty brie. I like to serve these for Boxing Day brunch with a light salad. Just delicious.

I use Tenderflake puff pastry to cut down on time and it works perfectly in this recipe. Working with puff pastry may seem intimidating but it’s really very easy. All you need is a floured work surface and rolling pin and a sharp knife. You can find puff pastry in your freezer section, just remember to thaw it overnight in your fridge.

You can omit the caramelized onions if you are pressed for time but I highly recommend adding them. They add a lovely sweet layer of taste to this recipe!

Print Recipe

Turkey, Brie & Cranberry Pockets

Puff pastry stuffed with savoury turkey, creamy brie and cranberry sauce. Perfect for a light lunch!

Course: Main Course

EQUIPMENT

• sheet pan lined with parchment paper
• medium sauce pan
• sharp knife

Ingredients

• 2 medium yellow onions
• 2 tbsp olive oil
• 1 pkg Tenderflake puff pastry
• all purpose flour for dusting
• 6 heaping tsp cranberry sauce
• 2 cups cooked turkey small dice
• 1/2 tsp thyme
• 1/4 tsp salt
• 1/2 tsp pepper
• 8 oz brie round

Instructions

• Preheat oven to 400°. Prepare caramelized onions. Slice in half from root to tip. Remove skin and place cut side down on cutting board. Next slice thinly and aim for the slices to be as even as possible so that they will cook at the same rate. Before you add them to the pan, separate the onion layers. Heat olive oil in a medium saucepan over medium heat. Add onions and cook slowly, stirring often for 20 minutes or longer until onions reach a deep brown colour. Remove from heat and set aside.
• Prepare the puff pastry. Lightly flour your work surface and rolling pin. The pastry will come in two squares - using a sharp knife separate them. Roll out the first square to a size of approximately 10 inches x 10 inches. Cut the dough into 3 even parts vertically and then cut in half horizontally. You will have 6 even rectangles.
• Add one heaping teaspoon of cranberry sauce to the centre of each pastry piece. Using the back of a spoon spread the sauce making sure to leave an inch border around the edges. Add 1 heaping tbsp of caramelized onion to each tart and spread to cover the cranberry sauce. Add turkey in the same manner. Season with thyme and salt and pepper. Slice brie into 6 pieces. Add 1 slice of brie to each section of turkey.
• Roll out the second square so that it's a little larger than the first - approximately 10.5 X 10.5. Cut the dough into 3 even parts vertically and then cut in half horizontally as in the previous step. Add this pastry to the top of the filled bottom pieces. Close the pastry edges with the help of a fork. You can brush the edges with a little bit of water so it seals nicely. Trim off any excess pastry.
  
• Beat the egg and brush each pastry with it.
• Place tarts on a baking sheet with parchment paper, Bake for 15-20 minutes on the middle rack until tops are golden brown and pastry is cooked.