top of page

Leftover Roast Turkey Cranberry & Cheese Turnovers

This year, more than ever, I had a lot of Thanksgiving turkey leftover. Half the bird, to be exact!

Luckily, I always have chilled puff pastry in the fridge. It is so easy, convenient and versatile. This recipe is so freaking delicious! I also used Zaatar, which is a blend of sesame seeds, sumac and thyme. If you do not have any to hand, just sub any dried herbs and spices you fancy. You really can't mess these up.

I use store bought, chilled and ready rolled puff pastry sheets. Each one makes four turnovers, so for this recipe I used two sheets (640g.) of puff pastry.

Leftover Roast Turkey Cranberry & Cheese Turnovers

Makes 8 square turnovers

30 minutes prep and bake total

640 g. Chilled ready rolled puff pastry (2 sheets of 320 g. each)

250 g. Leftover turkey, cut into small cubes

250 g. Ocean Spray brand smooth or whole berry cranberry sauce

8 Slices Mature cheddar cheese, or sub for your favourite variety. Brie would be lovely.

1 Handful fresh baby leaf spinach, cut into very thin strips

1/2 lemon, juice only

2 tbsp. Whole/ full fat milk

1 tsp. Sweet paprika

1 tsp. Celery salt

2 tsp. Zaatar, plus more for sprinkling before baking

2 tsp. Worcestershire sauce

1 Egg, beaten

Salt and pepper to taste

Preheat oven to 205°C/401°F This is crucial, your oven must be HOT!

  1. In a bowl mix turkey with everything, but egg, pastry and cheese. Stir well to combine flavours.

  2. Roll out your puff pastry sheet and cut in half lengthwise and widthwise, giving you four squares. I use the parchment sheet that comes with the dough to line my baking sheets, easy :)

  3. Dough should be cold when placed in oven, so if cooking in batches (I do 4 at a time) keep other turnovers in fridge until ready to bake.

  4. Place one slice of cheese on half of each square. Place a heaped tablespoon of turkey filling in centre of cheese slice. Fold over and cover with other half of dough. Press edges together and using a fork, press down to crimp edges.

  5. Cut a small slit on top of each turnover. Brush tops all over with beaten egg. Sprinkle with more zaatar, if using, if not salt and pepper would be lovely.

  6. Place in centre of preheated oven and bake for 20 minutes or until puffed up and browned.

  7. Serve after cooled for 10 minutes.


bottom of page