These Turkey, Mushroom and Bacon Puff Pastry Pockets are filled with a turkey, bacon, swiss cheese and a creamy mushroom sauce. They’re the perfect choice for using up leftover Thanksgiving turkey!
When I first made these for my family, they took a glance and asked what sort of dessert I had created. I explained that “this was dinner.” They were beyond excited that they were going to get to eat PASTRY for dinner. I agree… stuffed pastry is a very good thing indeed!
These are the goodies you’ll need for preparing this recipe: Puff Pastry, heavy whipping cream, TURKEY, egg, dijon mustard, green onions, mushrooms, BACON and salt/pepper.
Oh YEAH… and Swiss cheese!
Saute mushrooms and chopped green onion and then add in heavy whipping cream and Dijon (flavor!) to make a yummy sauce.
Cut each sheet of Puff Pastry into 4 equal pieces (you’ll then have 8, of course).
To asssemble: spread a generous spoonful of creamy mushroom sauce, then turkey, then bacon, then Swiss cheese.
You’ll cover all of that good stuff with another layer of Puff Pastry (roll it out a little or stretch and press with your fingers to make it slightly larger than the bottom piece.
Use a fork to press the edges to seal.
Mix egg with a tablespoon of water and brush it on top of each Puff Pastry pocket. Then bake for about 20 minutes. That’s it!
They come out of the oven all golden and wonderful like these guys.
And when you cut into them you’ll get to discover all of that piping-hot good stuff inside. Delicious idea for using up that (impending) leftover turkey, right? My family LOVES this. And my husband has said that the next-day leftovers are even better. I’d say that’s a very good thing indeed!
Turkey, Mushroom and Bacon Puff Pastry Pockets
Ingredients
- One 17.3-ounce package puff pastry sheets, thawed
- 4 slices bacon
- 8 ounces sliced mushrooms, roughly chopped
- 3 medium green onions, sliced
- ½ cup heavy whipping cream
- 1½ teaspoons Dijon mustard
- salt and pepper, to taste
- 1½ cups chopped or shredded cooked turkey
- 1 cup shredded Swiss cheese
- 1 large egg, whisked with 1 tablespoon water
Instructions
- Preheat the oven to 400℉. Line a large baking sheet with parchment paper or a silpat mat.
- In a medium skillet, cook the bacon until crispy. Remove to paper towels to drain, then crumble. Remove all of the bacon fat from the skillet except for 1 tablespoon.
- Add the mushrooms and onions to the skillet and saute over medium heat until softened. Stir in cream, Dijon and salt/pepper. Cook until reduced slightly and thickened. Set aside to cool a bit.
- Assemble the pastries: Cut each sheet of Puff Pastry into 4 equal squares. Divide the mushroom mixture between 4 squares. Top with turkey, bacon and Swiss cheese. Roll out each of the remaining Puff Pastry squares so they're a little bit larger (or just use your fingers to press and stretch them). Place the second piece over the top of each with filling. Use a fork to seal the edges to form "pockets." Brush each square with egg wash and use a knife to poke a few slits in the top for steam to escape while baking.
- Bake for 20 minutes, or until golden brown. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great idea! Like a Hot Pocket, except way better!
Yum! You’re right: this would be delicious for Thanksgiving leftovers!
What can you substitute whipping cream with?
That’s how you make a creamy sauce, so I’m not sure!
Those look amazing,and the pictures are fabulous.
I love this idea! I don’t think I use puff pastry nearly enough!
My idea would be to make mini bites for an appetizer. Fill them with chicken, guacamole, tomatoes, and cheese! You could then dip them in salsa – yum!
For Thanksgiving I am always asked to bring the baked brie,
1/2 package (17.3 oz) frozen puff pastry sheets (1 sheet), thawed
1 Brie any size, (if the is too big you might need the second sheet)
Then I let my creative juices flow:
I top the brie with any kind of jam, jelly or chipole that suits my mode, caramelized onions, sautéed mushrooms, whatever suits , sometimes dried cranberries, or chopped nuts, then I wrap it all up with the Pepperidge Farm® Puff Pastry Sheet, brush on an egg wash and bake until golden brown, let stand a few minutes and serve warn with good bread or crackers. It goes pretty quickly and it is always a surprise as to what I have put in it this year.
My family loves when I make the hot dogs stuffed with cheese and the I wrap puff pastry strips and bacon around then. I bake them and serve with a side of homemade smokey bacon cheese sauce. They just can’t get enough!
If my family does NOT eat mushrooms, what could we use to replace? or would it be ok to completly omit them?
This is a recipe I’ve made (desert) that is Fantabulous! (it’s not my own creation tho, i do admit)
1/2 package (17.3 oz) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
1 Tbsp granulated sugar
1 container (8 oz) sour cream
1/2 cup powdered sugar
1/4 tsp almond extract
1 1/2 cups Cool Whip, thawed
12 large strawberries, sliced
Preheat oven to 400 degrees. Unfold pastry dough onto baking sheet. Finely chop 1/2 of the almonds and mix with granulated sugar. Sprinkle evenly over dough and lightly press into dough. Cut dough lengthwise into three even strips; cut strips crosswise into three strips. You should have 12 squares of dough. Separate squares and place evenly over pan. Bake 16-18 minutes or until puffed and golden brown. Remove to cooling rack and cool completely.
Place remaining almonds into small saute pan and toast over medium-high heat until lightly toasted. Cool completely and coarsely chop.
In a large bowl, whisk together sour cream, confectioner’s sugar and almond extract. Gently fold in Cool Whip.
Split open each pastry square; arrange half of the strawberries on the bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining strawberries. Place tops of pastry shells over filling. Serve immediately.
I like to take a little pastry and top it with a cheese like chevre or camembert and add diced pecans and dried apricot. Make a tasty bite for appetizers. 🙂