*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
- 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.
- 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.
- 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.