Turkey, cranberry & brie pockets.
Whether you roast, fry, smoke, boil, sous vide or grill it, chances are you’re probably going to have a Turkey at your Thanksgiving table, and that means there’s a good chance you have leftovers. This recipe is a great way to turn those leftovers into a whole new meal, still harnessing the holiday flavors with cranberry, but ramping things up a notch with the addition of brie.
And heck, even if you didn’t have a bird, or it’s not the holiday season, they’re still super easy to make and with a big flavor payoff. Delicious.
Turkey, Brie & Cranberry parcels
You can easily substitute chicken for turkey in this recipe, and for an extremely decadent variation, try blue cheese instead of brie.
Always have a little extra milk on hand, sometimes the bechamel can take a few splashes more than one cup.
Makes enough for 8 parcels.
- 2 cups shredded cooked turkey
- 4 tablespoons butter
- 1/2 cup flour
- 2 teaspoons sage powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 cup milk
- 1 medium onion, chopped
- 1/2 cup cranberry sauce
- 8 small squares of brie
- 1 egg, beaten
- 2 sheets puff pastry (enough for 4 x 5" squares)
Brown the chopped onion using a little olive oil, until they're totally translucent.
In a pan, melt the butter and once bubbling, add in the flour and stir. Cook for 2-3 minutes to get rid of any raw flour taste.
Add the milk, a little bit at a time, whisking the mixture together as you go until all the milk is used. If you still think it's a little thick, add extra milk.
Stir in salt, sage and garlic. Add in onions and turkey and stir, then remove from heat. Allow the turkey mix to cool slightly before assembling parcels.
On a tray lined with baking paper, prepare pastry squares and heat oven to 400 degrees.
Spoon a little of the turkey mix into the centre of each square, then some cranberry sauce, then top with a slice of brie.
Bring all corners together and pinch tight, then pinch the seams together to seal.
Brush parcels with beaten egg and place in oven to cook for 20-30 minutes until golden brown.
Kinda sweet, a little savory and sorta spicy, pepper jelly is a great all round condiment to keep in the fridge.