Turkey and Chestnut Pastry
This Turkey and Chestnut Pastry is a terrific use of leftover turkey. Chunks of turkey, shiitake mushrooms, and shallots marry with cream cheese and topped with cranberry sauce and roasted chestnuts. A superb combination tucked inside a deliciously flaky and golden puff pastry.
Ingredients
Cooking Instructions
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Bring a medium pot of water to a simmer. Meanwhile, rinse the Chestnuts (3 cups) and cut a slit across the rounded side of the chestnut being careful not to cut into the meat too much.
step 3
Once the water is at a simmer, drop in the chestnuts, cover, and simmer on low for 10-12 minutes.
step 4
Drain chestnuts and arrange them in a single layer on a baking tray with the cut side up.
step 5
Bake for 20 minutes.
step 6
Remove from the oven and cover with a kitchen towel and allow to cool enough to handle.
step 7
Once cool, split open the shell by prying it apart at the cut seam to remove the outer shell and release the meaty chestnut.
step 8
Coarsely chop 10 chestnuts and save the remainder for later use.
step 9
Increase the oven temperature to 425 degrees F (220 degrees C).
step 10
Heat Olive Oil (1 Tbsp) in a medium skillet and add Shallot (1) and Shiitake Mushroom (2/3 cup). Sauté until soft, and the moisture from the mushrooms has evaporated; about 5-7 minutes.
step 11
In a medium bowl cream together Cream Cheese (1/2 cup), Dried Sage (1/2 tsp), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Fold in the sautéed mushrooms, Turkey (1 cup), and Gruyère Cheese (1/2 cup).
step 12
Lay the sheet of Puff Pastry (1 sheet) on a sheet of parchment paper big enough for your baking tray. Roll the pastry to a 12x12-inch square (the original sheet will be 10x10-inch). If using a block of puff pastry roll it out to 12x12-inches.
step 13
Cut 1-inch wide fingers that are no more than 4-inches long down parallel sides of the pastry square, leaving an uncut center strip that is at least 4-inches wide.
step 14
Spread the turkey mixture evenly along the uncut center portion of the pastry sheet.
step 15
Spread evenly with Cranberry Sauce (1/3 cup) and top with chopped chestnuts.
step 16
Wrap the pastry by bringing the pastry fingers across the filling, alternating sides as you go, and tucking or crimping the ends. It's okay to have a few spaces between fingers.
step 17
Using the parchment, move the pastry to your baking tray.
step 18
In a small bowl whisk together a Farmhouse Eggs® Large Brown Egg (1) and 1 Tbsp of water. Brush the prepared pastry with egg wash.
step 19
Bake for 25-28 minutes on the middle rack.
step 20
Remove from oven and allow it to rest for 10-15 minutes before slicing and serving. The center will firm up a little as it cools making it easier to slice and eat.
