Turkey, Mushroom and Bacon Puff Pastry Pockets
Don't let the puff pastry scare you! These are simple to make.
Foto: RecipeGirl
Ingredients
- One 17.3-ounce package puff pastry sheets, (thawed)
- 4 slices bacon
- 8 ounces sliced mushrooms, (roughly chopped)
- 3 medium green onions, (sliced)
- ½ cup heavy whipping cream
- 1½ teaspoons Dijon mustard
- salt and pepper, (to taste)
- 1½ cups chopped or shredded cooked turkey
- 1 cup shredded Swiss cheese
- 1 large egg, (whisked with 1 tablespoon water)
Steps
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Preheat the oven to 400℉. Line a large baking sheet with parchment paper or a silpat mat.
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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.
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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.
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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.
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Bake for 20 minutes, or until golden brown. Serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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