Turkey Pot Pie Turnover

Would you rather have a cold leftover sandwich or a hot, toasty turnover oozing with turkey and gravy???  No contest right?  These turnovers are amazing and the perfect way to use up the leftover turkey from yesterday.  Pot pie is one of Patrick’s favorite things in the world but I took it to another level with this handheld version.  If you are totally sick of turkey make these up and freeze them so you can have them later in December when things start to get really hectic.  As you can see I served it with a light green salad but I am guessing you have leftover mashed potatoes and other sides so go ahead and use those up.  I was ok with just one for dinner (this would also make a great lunch item) but Patrick needed two so ramp up the recipe depending on how much you have leftover and if you are starting your diet right away or not.  We are headed to the Eastern Shore for some relaxing with friends but not before I start setting out the Christmas decorations.  Get ready for lots of holiday inspired posts!

Turkey Pot Pie Turnover (printable version at the end of the post)

Inspiration:  all that leftover turkey
Special Equipment:  none

  • 2 tablespoons butter
  • 1 carrot, peeled and diced
  • 1 small onion, diced
  • 2 cloves of garlic, chopped
  • 2 tablespoons flour
  • splash of congac or white wine
  • 1 cup chicken or turkey stock
  • 1 1/2 cups chopped turkey
  • 1 tablespoon dijon mustard
  • 1 tablespoon chopped tarragon
  • 1/3 cup frozen peas
  • 1/4 cup cream
  • 1 sheet of frozen puff pastry, defrosted in the fridge overnight (I like Pepperidge Farms)
  • 1 egg

In a skillet melt the butter over medium heat and cook the carrot, onion and garlic for 5 to 7 minutes until they are softened.  Sprinkle over the flour and stir it in cooking until the raw flour is cooked, about a minute.  Add the splash (about a 1/4 of a cup) of cognac to the pan and stir.  Add in the stock, the turkey, mustard and tarragon.  Stir together and bring to a simmer, then cook for 10 minutes.  Add in the cream and peas and cook for another minute until thickened like gravy.

DSC01957

Set turkey mixture aside (you can make the mix ahead here and store it in the fridge for a couple of days.  Let it come to room temp or nuke it a bit before filling the puff pastry.  You can also freeze the mixture for several months.)  Preheat your oven to 375 degrees.  Sprinkle your counter or board with some flour and unfold the puff pastry sheet.

DSC01959

Using a rolling pin roll out the dough evenly so that it grows from 9 1/2 inches square to about 12 inches square.  Cut into 4 pieces.  Pour some tap water in a small bowl and put it near the pastry.  Line a baking sheet with parchment paper or a silicone mat and lay the first square on it.  Mound a quarter of the mixture in the middle and use your fingertip to wet all 4 edges with the water in the bowl.  Fold one corner over to the other making a triangle and use a fork to press the edges together.  Repeat with the 3 other pieces.

At this point you can put the popovers in the fridge and store them for 24 hours.  If you want to freeze them do so on the baking sheet, allow them to harden and then store in freezer bag for several months.  Once you are ready to bake them, whisk the egg with a teaspoon of water in a small bowl and brush the tops of the popovers with the egg wash.  Sprinkle with salt and pepper and use a sharp knife to create 2 or 3 slits in the top of each for steam to escape.  Bake for 30 minutes until golden.  Let them rest for 5 minutes before serving (they will be HOT).

DSC01970

Turkey Pot Pie Turnovers

  • Servings: 4 turnovers
  • Print

Special Equipment:  none

  • 2 tablespoons butter
  • 1 carrot, peeled and diced
  • 1 small onion, diced
  • 2 cloves of garlic, chopped
  • 2 tablespoons flour
  • splash of congac or white wine
  • 1 cup chicken or turkey stock
  • 1 1/2 cups chopped turkey
  • 1 tablespoon dijon mustard
  • 1 tablespoon chopped tarragon
  • 1/3 cup frozen peas
  • 1/4 cup cream
  • 1 sheet of frozen puff pastry, defrosted in the fridge overnight (I like Pepperidge Farms)
  • 1 egg

In a skillet melt the butter over medium heat and cook the carrot, onion and garlic for 5 to 7 minutes until they are softened.  Sprinkle over the flour and stir it in cooking until the raw flour is cooked, about a minute.  Add the splash (about a 1/4 of a cup) of cognac to the pan and stir.  Add in the stock, the turkey, mustard and tarragon.  Stir together and bring to a simmer, then cook for 10 minutes.  Add in the cream and peas and cook for another minute until thickened like gravy.  Set turkey mixture aside (you can make the mix ahead here and store it in the fridge for a couple of days.  Let it come to room temp or nuke it a bit before filling the puff pastry.  You can also freeze the mixture for several months.)

Preheat your oven to 375 degrees.  Sprinkle your counter or board with some flour and unfold the puff pastry sheet.  Using a rolling pin roll out the dough evenly so that it grows from 9 1/2 inches square to about 12 inches square.  Cut into 4 pieces.  Pour some tap water in a small bowl and put it near the pastry.  Line a baking sheet with parchment paper or a silicone mat and lay the first square on it.  Mound a quarter of the mixture in the middle and use your fingertip to wet all 4 edges with the water in the bowl.  Fold one corner over to the other making a triangle and use a fork to press the edges together.  Repeat with the 3 other pieces.

At this point you can put the popovers in the fridge and store them for 24 hours.  If you want to freeze them do so on the baking sheet, allow them to harden and then store in freezer bag for several months.  Once you are ready to bake them, whisk the egg with a teaspoon of water in a small bowl and brush the tops of the popovers with the egg wash.  Sprinkle with salt and pepper and use a sharp knife to create 2 or 3 slits in the top of each for steam to escape.  Bake for 30 minutes until golden.  Let them rest for 5 minutes before serving (they will be HOT).

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