Picnic Perfect Left Over Turkey or Chicken, Pancetta, Mushroom and Leek Puff Pastry Parcels Recipe

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

Method

  1. Preheat the oven to 190 degrees (fan).
  2. In a small frying pan, cook the pancetta until crispy (3-4 minutes). Remove to paper towels to drain. .
  3. 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.
  4. 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.

 

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