Mini Turkey, Stuffing and Cranberry Tarts
This delicious handheld snack is a wonderful reminder of the special holiday meal shared with family and friends.
Photo by Gina Moore
MAKES 12
2 sheets frozen puff pastry, thawed according to package instructions
1½ cups cooked turkey, shredded
1½ cups leftover stuffing
¾ cup leftover cranberry sauce
Egg wash (1 large egg, beaten with 1 teaspoon water)
Preheat oven to 400 F. Line a baking sheet with parchment paper. Unfold puff pastry onto a lightly floured surface and cut along the fold lines to form three sections per sheet. Cut each section in half, forming 12 pieces of pastry.
In a large bowl, combine turkey, stuffing and cranberry sauce. Divide mixture among the puff pastry pieces, placing in the middle of the pastry. Brush the far edge with the egg wash, and roll the pastry tightly over the filling and continue rolling to meet the egg-washed edge. Place on baking sheet seam side down.
Brush all pastry rolls with remaining egg wash. Using a sharp paring knife, make slits across the top of each roll. Bake 20–25 minutes until golden brown. Serve warm or at room temperature.
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