Ingredients:
2 cups cooked and shredded turkey
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 cup diced mushrooms
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
1 sheet of puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions:
Preheat your oven to 400°F (200°C).
With a pan over medium heat, preheat the olive oil. Add the minced garlic, mushrooms, bell pepper, and sliced onion. Sauté for approximately five minutes, or until the veggies are tender.
Toss in the shredded turkey and season with salt, pepper, dried thyme, and dry rosemary in the skillet. Give everything a good stir, then cook for a further two to three minutes. Turn off the heat source and set it away.
Roll out the puff pastry sheet to a thickness of approximately 1/4 inch on a surface dusted with flour. Cut the pastry into the proper sized squares or rectangles.
Place a spoonful of the turkey filling onto one half of each pastry square or rectangle, leaving a small border around the edges.
Fold the other half of the pastry over the filling and press the edges together to seal. For a decorative touch, crimp the edges using a fork.
Place the turkey pockets on a baking sheet lined with parchment paper. Brush the tops of the pockets with beaten egg wash.
Bake for 15 to 20 minutes, or until the crust puffs up and turns golden brown, in a preheated oven.
Remove from the oven and let the turkey pockets cool for a few minutes before serving.
These turkey pockets make a tasty and portable meal. They can be enjoyed as a snack, lunch, or even as a party appetizer. Customize the filling by adding your favorite herbs, spices, or additional vegetables. Serve them warm and enjoy!