These were so perfect for our day on the beach as they were easy to carry, stayed warm in foil, used up a box of left over frozen turkey and the most important thing tasted absolutely delicious. These were so good I ate 2 in row. If you are in the uk you will know a certain chain of bakers beginning with G that sell various flavoured slices, these little beauties absolutely smashed those in flavour, texture and quality of ingredients. I didn’t have any left but you can also freeze these slices. If you are having a picnic with friends trust me they will love these!
Ingredients (makes 6 slices)
- 2 packets of puff pastry sheets (I like jus roll)
- Cubed pancetta or bacon
- 1 leek, sliced
- 240g box of mushrooms, chopped
- 2 tsp dijon mustard
- 2 tbsp soft cream cheese or cream
- salt and pepper
- Box of leftover cooked turkey or chicken, sliced
- box of 77g cubed pancetta or 4 slices of bacon
- 25g grated cheese
- 1 egg and 1 tbsp water mixed
- olive oil for frying
- Preheat the oven to 190 degrees (fan).
- In a small frying pan, cook the pancetta until crispy (3-4 minutes). Remove to paper towels to drain. .
- Add a drizzle of olive oil in a medium frying pan tip in the mushrooms and leeks and sauté over medium heat until softened (4-6 mins). Stir in cream cheese, Dijon and salt/pepper. Cook until reduced slightly and thickened. Set aside to cool a bit.
- Assemble the pastries. Cut each sheet of Puff Pastry into 6 equal squares. Divide the mushroom mixture between 6 squares. Top with turkey, pancetta and cheese. Roll out each of the remaining Puff Pastry squares so they’re a little bit larger (or just use your fingers to press and stretch them). Place the second piece over the top of each with filling. Use a fork to seal the edges to form “pockets.” Brush each square with egg wash and use a knife to poke a few slits in the top for steam to escape while baking. Bake for 20-30 minutes until golden brown. Serve immediately or wrap in foil for picnic.