Turkey, Mushroom and Bacon Puff Pastry Pockets

Photo by Martha H.
Adapted from recipegirl.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from recipegirl.com

Ingredients

  • 1

    pkg. (17.3 ounces) Pepperidge FarmĀ® Puff Pastry Sheets, thawed

  • 4

    slices bacon

  • One

    8-ounce package sliced mushrooms, roughly chopped

  • 3

    green onions, sliced

  • 1/2

    cup heavy whipping cream

  • 1 1/2

    teaspoons Dijon mustard

  • salt and pepper, to taste

  • 1 1/2

    cups chopped or shredded cooked turkey

  • 1

    cup shredded Swiss cheese

  • 1

    large egg, whisked with 1 tablespoon water

Directions

Preheat the oven to 400 degrees F. 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.

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