Description
These Turkey & Brie Puff Pastry Pockets are a delicious and elegant snack or light meal featuring flaky puff pastry filled with tender cooked turkey, creamy triple cream Brie cheese, tangy Grey Poupon mustard, and fresh chives. Perfectly golden and crisp on the outside, these savory pockets come together quickly and bake to perfection for a delightful blend of flavors in every bite.
Ingredients
Scale
Pastry
- 1 box frozen puff pastry, thawed
- Flour, for dusting your work surface
- 1 egg (for egg wash)
Filling
- 1 package cooked frozen turkey breast, thawed
- Grey Poupon mustard, as needed
- Triple cream Brie cheese, sliced 1/4 inch thick
- Chives, chopped
Instructions
- Thaw Ingredients: Remove the frozen puff pastry from the package and allow it to thaw on a floured cutting board. Also thaw the cooked frozen turkey breast completely.
- Preheat Oven: Set your oven to 400°F (200°C) to ensure it is ready for baking the pockets.
- Prepare Puff Pastry: Lightly dust your work surface with flour and unfold the thawed puff pastry so that it divides into three sections created by folded lines. Roll out the pastry gently with a rolling pin to enlarge the dough area slightly on each side.
- Cut Pastry: Cut the dough along the fold lines into thirds, then cut each third in half horizontally to yield six rectangles total.
- Prepare Filling: Chop the thawed turkey breast into small pieces. Chop the fresh chives and slice the Brie cheese into 1/4 inch thick slices.
- Assemble Pockets: Using a small spoon, spread a thin layer of Grey Poupon mustard onto the bottom six rectangles of pastry, leaving a 1/2 inch border around the edges to allow sealing.
- Add Fillings: Sprinkle a thin layer of chopped chives over the mustard, followed by a layer of chopped turkey, then top with one or two slices of Brie cheese depending on size.
- Prepare Egg Wash: Separate the egg yolk and egg white into two small bowls. Add a splash of water to each and whisk thoroughly with a fork to create an egg wash.
- Seal Edges: Using your finger, brush the egg white and water mixture along the edges of each bottom pastry rectangle.
- Top with Pastry: Roll out the top three rectangle pieces of puff pastry slightly larger than the bottom pieces. Place them gently on top of the filled rectangles. Press the edges firmly together using your fingers, then crimp the edges with a fork to seal completely.
- Apply Egg Yolk Wash: Use a pastry brush to paint the top of each sealed pocket with the egg yolk and water mixture to give a golden finish when baked.
- Repeat: Repeat the assembly process if you have a second sheet of pastry to make a total of six pastry pockets.
- Bake: Place the puff pastry pockets on a baking sheet lined with parchment paper (unless using a non-stick baking sheet). Bake on the middle rack of your preheated oven for 15 minutes or until golden brown and puffed.
- Cool and Serve: Remove from oven and transfer to a cooling rack. Let cool for about 5 minutes before serving to allow flavors to settle and avoid burns.
Notes
- Ensure puff pastry is fully thawed but still cold for easier handling and best puff.
- Use a sharp knife to slice Brie evenly for consistent melting.
- Chilling the assembled pockets before baking can help maintain shape but is optional.
- These pockets can be reheated in a toaster oven or conventional oven for a crispy finish.
- Substitute turkey with leftover chicken or ham as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: turkey puff pastry, brie pockets, savory pastry, easy snack, baked pockets, turkey brie recipe, puff pastry recipe
