Puff Pastry Turkeys Food

CREAMED TURKEY WITH PUFF PASTRY

Steps:

• Thaw one sheet of puff pastry. , Preheat oven to 400°. Cut pastry into six squares. Cut each square in half diagonally; transfer to two greased baking sheets. Bake 10-15 minutes or until golden brown., Meanwhile, in a Dutch oven, combine soup, turkey, peas and carrots, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, 5 minutes or until cream cheese is melted. Serve half of the turkey mixture with puff pastry triangles. Cool the remaining turkey mixture; transfer to freezer containers. May be frozen for up to 3 months.

PUFF-PASTRY TURKEYS

Steps:

• Preheat oven to 400 degrees. In a small bowl, stir together sugar and cinnamon. Sprinkle half of mixture on work surface. Unfold pastry over sugar mixture; sprinkle with 2 more tablespoons of sugar mixture. Roll pastry out to a 12-by-18-inch rectangle. Cut a 3-inch strip from short end. (If dough gets too soft, refrigerate 30 minutes.)
• Fold long ends of larger rectangle to meet in center. Then fold in half so short ends meet. Fold reserved strip of dough in half so short ends meet; place on bottom half of larger piece, with folds facing same direction. Fold top half over smaller piece of dough to cover. Gently roll over dough to seal. Freeze until firm but still pliable, 20 minutes.
• Slice into twelve 1/2-inch-thick pieces. Dip cut sides in remaining 2 tablespoons sugar mixture.Transfer to a baking sheet; bake, flipping once halfway through, until crisp and dark golden, 22 to 25 minutes. Let cool slightly, then transfer to a wire rack with a spatula. Let cool completely.
• Dip a toothpick in melted chocolate to use as "glue" to adhere an upside-down white-chocolate-chip eye, a candied-sunflower seed beak, and a freeze-dried-strawberry wattle (a small torn piece) and to draw pupil on each palmier.

EASY TURKEY POT PIE

Steps:

• Filling: Preheat oven to 350 degrees F. In a Dutch oven over low heat, melt the butter. Sprinkle in the flour and cook, whisking, about 1 minute. Whisk in a few tablespoons of stock; when incorporated, continue to slowly whisk in the rest of the stock, a little at a time. (Using small additions of liquid and whisking constantly will prevent lumps.) When all the stock has been added, increase heat to medium-high and bring to a boil.
• Meanwhile, remove the rosemary and thyme leaves from their stems by pinching the top of the sprig and pulling straight down. Finely chop the leaves and set aside. Continue boiling the sauce, whisking often, until it's thick enough to coat the back of a wooden spoon, about 2 minutes. Season to taste with salt and pepper.
• Reduce heat to medium-low. Add onion, celery, carrots, turkey, thyme, and rosemary. Stir to thoroughly combine, then season to taste with salt and pepper.
• Assembly: On a clean work surface dusted with flour, roll out the pastry into a 12-inch square; set aside. Use a slotted spoon to transfer filling to a 9-inch square baking pan. (The slotted spoon allows you to control the amount of liquid that is added to the baking pan.) Lay the pastry evenly over the pan. Fold the excess dough back under itself inside the pan; you can also trim and discard some of the dough as needed. Use a paring knife to make 4 or 5 slits in the top of the pastry to allow steam to escape.
• Add an egg yolk to a small bowl, and whisk in water. Brush the egg wash evenly over the top of the puff pastry. Set the baking pan on a rimmed baking sheet to catch any spills, then bake until the crust is golden and the filling is bubbling, 15-20 minutes. Remove from oven and let stand for about 5 minutes before serving.

TURKEY POT PIE WITH PUFF PASTRY CRUST

Steps:

• Put the pearl onions in a large bowl.
• Add carrots and potatoes to a medium pan of boiling water; simmer for about 10 minutes, or until tender; drain and add to the onions.
• In a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened.
• Add in the mushrooms; stir/saute for 3 minutes or until softened.
• Add the leeks and mushrooms along with the cooking juices to the vegetables in the bowl; add in the peas, corn, and turkey; mix well and set aside.
• Preheat oven to 400°; in a large saucepan, add the remaining 6 tablespoons butter over medium heat.
• Sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored.
• Slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth.
• Season to taste with salt and pepper; pour the sauce over the turkey mixture; add in the herbs and mix well; taste for seasoning and adjust.
• Butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole.
• If necessary, roll out the pastry on a lightly floured surface to a 14x10 inch rectangle; brush the rim of the casserole dish with water.
• Cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry.
• Brush the crust with the beaten egg.
• Place the dish on a baking sheet and bake for 40-45 minutes, or until the filling is bubbling; sprinkle with parmesan cheese during the last 15 minutes of baking to brown the crust.
• Let the potpie stand for 10 minutes before serving.

TURKEY - BACON PUFF PASTRY POCKETS

Steps:

• Preheat oven to 400. Lightly butter or spray a cookie sheet.
• Place a paper towel on a microwavable plate and lay the bacon slices in the center. Fold the excess paper towel over the bacon and microwave on high for two minutes or until bacon is crisp.
• Unfold the puff pastry and cut it lengthwise into thirds. Cut each piece in half. Place three rectangles on the cookie sheet and place two turkey slices on each piece, leaving 1/4 inch border around the entire edge. Spread a little mustard over the turkey and top with the cheese. Cut the bacon slices in half. Arrange on top of the cheese. Cover with the remaining dough and press on all sides with a fork to seal the edges.
• Bake the pockets for 15-18 minutes, or until golden brown.

APPLE PIE PUFF PASTRY TURKEY

Steps:

• Preheat the oven to 375 degrees F.
• Mix together the brown sugar, pumpkin pie spice and salt in a small bowl until well combined.
• Melt the butter in a medium nonstick skillet over medium heat. Add the apples and cook until beginning to brown, about 5 minutes. Add the lemon juice and 3 tablespoons of the brown sugar mixture and continue to cook until the apples are soft and the sugar is caramelized, about 10 minutes. Let cool.
• Beat the egg with 1 tablespoon water in a small bowl. Unfold 2 puff pastry sheets and cut a circle from each using a 7-inch bowl. Use the scraps to form the head, neck, wattle, feet and wing: Cut a piece vertically off one side of one of the scrap pieces, about 1 1/2 inches wide at the top and coming to a point at the bottom. Cut about 3 inches off the top of this strip. Pinch the pointed end and fold up and over to form the head and neck of the turkey. Next, cut 2 small triangles (about 1 1/2 inches) at the base for the feet. Cut 2 small triangles out of each foot to form 3 toes, then pinch these slightly to make claws. Cut one 2-inch-long narrow triangle with a slightly rounded base for the wattle. Cut a 4 1/2-inch triangle off the opposite corner of the scrap dough for the wing. Cut 2 small triangles from 2 of the edges and score each of these edges slightly with a few lines.
• Transfer one of the pastry circles to a parchment-lined baking sheet. Use the egg wash to attach the head, neck, wattle and feet (the pieces should slightly overlap onto the pastry circle).
• Unfold the remaining 2 sheets puff pastry and brush one side of one sheet with egg wash. Sprinkle the remaining brown sugar mixture in an even layer over the egg wash. Top with the second puff pastry sheet. Using the creases in the puff pastry as a guide, cut off a third of the pastry rectangle to make 2 rectangles, one large (two-thirds of the original rectangle) and one small (one-third of the original rectangle).
• Cut 10 horizontal strips from the large rectangle, each about 3/4 inch wide, being careful not to cut completely through to the other side (these will be the feathers). Brush the right half of the pastry circle with egg wash and top with the feathers piece, curving it to follow along the right edge of the puff pastry round. Crimp with a fork to seal and twist each strip.
• Cut the smaller rectangle into 10 horizontal strips. Twist and place around and between the larger twisted strips to fill out the feathers.
• Add the apple mixture to the center of the puff pastry round. Brush the outside with egg wash and place the second round on top. Use a fork to seal and press down the edges of the rounds, sealing the pieces and the apples inside the round. Brush all over with egg wash (including the twists). Place the wing in the center of the round and brush with egg wash. Bake until very golden brown and puffed, 45 to 50 minutes. Let cool before serving.