Simple Turkey & Cheddar Turnovers

Makes 8


*Thaw your puff pastry before you start*


1 lb ground turkey

4 cloves of garlic, minced

1 onion, chopped

2 Tbsp Worcestershire sauce

2 tsp Dijon Mustard

salt and pepper to taste

1 C of shredded cheddar

2 sheets of puff pastry, thawed

Flour for dusting

1 egg, beaten


  1. To a hot, oiled skillet, brown turkey, garlic, and your onion. About 8 minutes. Stir in Worcestershire, mustard, salt, and pepper. Remove from heat and stir in the cheese. Set aside to cold a little.
  2. Preheat your oven to 425˚. Roll out your first pastry on a lightly floured surface to a 14” square. Cut into four 7” squares. Place 1/8 of the turkey mixture on each. Brush edges with egg, then fold one corner of each turnover, forming a triangle. Press edges to seal and crimp with a fork. Do this with the second sheet of puff pastry as well.
  3. Place turnovers on two parchment or silicon mat- lined baking sheets. Brush tops with more egg. Cut 2 vents in each top. Freeze sheets for 10 minutes. Bake until golden, about 25 minutes.


The original recipe can be found on Martha Stewart’s website. I took some creative liberties with it, and tweaked some problems that I had. But I always give credit where it’s due.

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