Introduction

These Turkey & Brie Puff Pastry Pockets are a delightful and savory treat perfect for lunch, snack, or a light dinner. Crispy puff pastry envelops tender turkey, creamy Brie, and a hint of mustard, creating a delicious combination that’s easy to prepare and sure to impress.

The image shows golden brown rectangular puff pastries with a shiny, crisp top crust placed on a wooden board, sprinkled lightly with green herbs. On a white plate, one pastry is cut in half, revealing a filling made of light green and white layers, likely vegetables and cheese, with some chopped herbs sprinkled inside and on top. The plate rests on a blue striped cloth, beside a small white bowl of light yellow mustard with a spoon inside, and a stainless steel knife and fork crossed next to it. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box frozen puff pastry, thawed
1 package cooked frozen turkey breast, thawed
Grey Poupon mustard
Triple cream Brie cheese
Chives, chopped
1 egg, for egg wash
Flour, for dusting your work surface

Instructions

Step 1: Remove the frozen puff pastry from the package and let it thaw on a floured cutting board. Also thaw the turkey breast.
Step 2: Preheat your oven to 400°F (200°C).
Step 3: Dust your work surface with flour. Open the thawed puff pastry along the existing folds to form three sections. Roll out each section gently with a rolling pin to enlarge the dough slightly.
Step 4: Cut the pastry into thirds along the fold lines, then cut each strip in half across, giving you six rectangles in total.
Step 5: Chop the turkey into small pieces, finely chop the chives, and slice the Brie into 1/4 inch thick slices.
Step 6: Using a small spoon, spread Grey Poupon mustard onto the bottom rectangles of pastry, leaving about 1/2 inch clear around the edges to allow sealing.
Step 7: Layer a thin sprinkling of chopped chives, followed by chopped turkey, and then place one or two slices of Brie on top, depending on the size of the slices.
Step 8: Separate the egg into two small bowls, one for yolk and one for white. Add a little water to each and whisk them lightly with a fork.
Step 9: Brush the egg white mixture around the edges of the filled pastry rectangles using your finger to help seal.
Step 10: Roll out the top three pastry rectangles slightly larger than the bottom ones. Place them over the filled rectangles and press firmly around the edges to seal. Use a fork to crimp the edges for a tighter seal.
Step 11: Lightly brush the tops of the pockets with the egg yolk mixture using a pastry brush for a golden finish.
Step 12: Repeat the process with the next sheet of pastry to make a total of six pockets.
Step 13: Place the pockets on a baking sheet lined with parchment paper unless your baking sheet is non-stick.
Step 14: Bake in the middle rack of the oven for 15 minutes until golden and puffed. Transfer to a cooling rack and allow to cool for about 5 minutes before serving.

Tips & Variations

For an extra touch of flavor, add a sprinkle of freshly ground black pepper or a few thin slices of apple alongside the Brie for sweetness.
If you don’t have Grey Poupon mustard, a Dijon or whole grain mustard works well as a substitute.
Try adding spinach or arugula leaves inside for added greens and texture.
Use a sharp knife to slice the Brie thinly for even melting and easier folding.

Storage

Store any leftover puff pastry pockets in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 8–10 minutes to maintain crispness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows three pieces of golden brown puff pastry on a white plate, with one piece cut open and standing upright to reveal layers inside. The top layer is crispy and flaky with a shiny, baked finish, and inside there are visible layers of light beige cooked filling, possibly with bits of chicken or tuna, mixed with green herbs scattered on top. The plate sits on a striped cloth with fresh green chives lying nearby. In the background, there is a wooden board holding more pastries, and a small white bowl with a creamy yellow sauce and a spoon. A silver knife and fork are placed on the right side on the cloth, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh turkey instead of cooked frozen turkey?

Yes, you can use freshly cooked turkey breast. Just make sure it is fully cooked and chopped before assembling the pockets to ensure food safety and the right texture.

Can these be made ahead and frozen?

Absolutely. Assemble the pockets but do not bake. Wrap them individually in plastic wrap and freeze. When ready to enjoy, bake from frozen, adding a few extra minutes to the baking time.