Turkey and Potato Pockets
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"This is a recipe thrown together based on what I had on hand. My husband loved it and told me to write it down, so here it goes. Let me know what you think. It's a savory little pastry that's fairly hearty and can be spiced a thousand different ways. The base is the turkey, potatoes, and pastry and the cook can make up the rest! I just threw this together without measuring so the measurements are just guesses. Prepare it to taste."
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Ingredients1 h 45 m servings 670 cals
Original recipe yields 6 servings (12 pastry pockets)
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened but not fully cooked, about 5 minutes. Drain.
- Cook and stir turkey in a skillet over medium-high heat until no longer pink, about 5 minutes. Reduce heat to medium; stir in potatoes, onion, salsa, Worcestershire sauce, steak sauce, mustard, garlic powder, salt, and pepper. Simmer until sauce is reduced and no longer soupy, 5 to 10 minutes. Stir in cilantro.
- Place 1 puff pastry sheet on each baking sheet. Cut pastry into thirds using the fold lines as a guide. Cut each third into 2 rectangles.
- Drop large spoonfuls of turkey-potato mixture on one side of each pastry rectangle. Fold pastry over filling and pinch edges to seal.
- Bake in the preheated oven until pastry is puffed up and golden brown, about 1 hour.
- Cook's Note:
- This is a savory pocket, but I bet it would be good with a rosemary and sage seasoning without the sauces. It could also be good with other types of meat or with a sweeter more barbeque-like sauce as well.
Per Serving: 670 calories; 37.3 g fat; 61.2 g carbohydrates; 23.9 g protein; 56 mg cholesterol; 605 mg sodium. Full nutrition