2 sheets frozen puff pastry, fully thawed
1 tsp. olive oil
3 shallots chopped
2 cups leftover turkey, shredded
½ cup cranberry sauce
1 cup shredded mozzarella
1 egg, beaten
Preheat oven to 400°F.
Place a piece of parchment on a sheet pan.
In a small pan with oil, over medium high heat, add shallots. Cook shallots until translucent and softened. Transfer to a bowl to cool.
Once shallots are cooled, add turkey to the mixing bowl. Season with salt and pepper. Mix well and set aside.
Lay one sheet of puff pastry on a floured surface. Carefully roll out to 10 x 12 inches. Transfer the pastry to the sheet pan. Spread
an even layer of cranberry sauce on pastry. Next add the turkey mixture. Then sprinkle mozzarella over the top.
Place the second sheet of puff pastry on a floured surface and roll out to 10 x 12 inches. Place sheet on top of filled pastry. Crimp
the edges of pastry together with the tines of a fork.
Brush beaten egg over the top; with a sharp knife cut a few slits in the top of the pastry to let steam escape.
Bake for 25–30 minutes, until puffed and golden brown.
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