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Turkey and Brie Pockets

Turkey and Brie Pockets

This recipe is from my “Thanksgiving Remakes” segment which aired on Fox Q13 Morning News on November 21st, 2011. My idea was to help you use your Thanksgiving leftovers in a way that’s creative, fun and doesn’t involve the microwave! You can also checkout my Pumpkin Pancakes and Thanksgiving Shepherd’s Pie recipes which I shared in the same segment.


  • 2 sheets puff pastry, thawed but chilled
  • Flour for dusting
  • 1 egg, beaten
  • 2 cups turkey, small slices or shredded
  • 12, ½ inch thick slices of Brie
  • ½ teaspoon dried thyme
  • ¼ cup cranberry sauce (plus more for dipping if desired)
  • Gravy for dipping if desired


  1. Lay puff pastry sheets out on a lightly floured board, roll out slightly to remove fold lines. Cut each sheet into four equal rectangles.
  2. With a pastry brush, lightly brush egg over four of the rectangles.
  3. Place ½ cup of turkey in the center of each egg washed pastry making sure to leave a 1-inch border, top with 3 slices of Brie a pinch of thyme and 1 tablespoon cranberry sauce.
  4. Lightly stretch the remaining pastry rectangles and place one on top of each of the turkey filling. With the tines of a fork press around the edges to seal.
  5. Place on a parchment or sil pat lined baking sheet. Brush the top with the egg and bake for 12-15 minutes.
  6. Serve alone or with a side of gravy and cranberry sauce for dipping.

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