Ingredients
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1 (17.3 oz) box frozen puff pastry
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2 tbsp flour, for dusting
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4 oz piece Brie cheese
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2 cups chopped cooked turkey breast
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1/2 cup cranberry sauce
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1 large egg
Steps
1
Preheat the oven to 375°F. Roll out the pastry on a lightly floured surface until ⅛-inch thick. Cut each sheet of dough into 9 (3-inch) squares. Cut Brie into 9 slices.
2
Divide the turkey between half the squares. Top each with 1 slice Brie and 1 tbsp cranberry sauce. In a bowl, whisk the egg and brush around the edges of the topped squares. Place remaining dough squares over topped squares and press the edges together with a fork to seal.
3
Place pies on a parchment-lined baking sheet. Brush the tops with any remaining egg, then prick tops with a fork. Bake for 20 min., until golden brown.
Sunday prep steps:
1
Roll out the pastry on a lightly floured surface until ⅛-inch thick. Cut each sheet of dough into nine 3-inch squares. Cut Brie into 9 slices.
2
Divide the turkey between half the squares. Top with 1 slice Brie and 1 tbsp cranberry sauce.
3
In a bowl, whisk the egg and brush around the edges of the topped squares. Place remaining dough squares over topped squares and press the edges together with a fork to seal.
Night before serving:
1
Thaw hand pies in refrigerator.
20 min. before serving:
1
Preheat oven to 375°F. Remove plastic wrap from baking sheet. Prick tops with a fork and brush with beaten egg. Bake 20 min., until golden brown.
