Holiday leftovers pockets make Boxing Day morning the new Christmas morning
Wake us up as soon as these are done
We were looking forward to that big feast and for opening presents as much as you were, until we saw these. Our food team took the morning after leftovers sandwich (love you, still) to the next level. Bundle those turkey shavings and cranberry sauce in a blanket of toasty pie dough and tap your slippers for 20 minutes til these are golden and done. To be eaten in PJs on the couch, obviously.
- ¼ cup frozen green peas
- 1 ½ cups roasted turkey
- ¼ cup cooked squash or sweet potato
- 4 slices brie, 2 ½ inches long
- 2 sheets or rolls of raw frozen pie dough
- ¾ cup cranberry sauce
- Salt and pepper to season
- 1 egg
- 1 tsp cold water
- 1 cup gravy
Preheat oven to 400F degrees.
Prepare your filling:
Dethaw your green peas under running water and let drain in a colander, then pat dry with a paper towel. Next, dice your turkey, squash or sweet potato into 1 centimetre cubes and set aside. Slice brie into ¼ inch thick slices and refrigerate it until needed.
Thaw pie dough according to package instructions. If it is not in sheets, roll each out into a 22cm x 18cm pieces. Cut each sheet of pie dough into 4 equal pieces.
Divide your filling evenly onto 4 of the quadrants as follows: spread cranberry sauce leaving a ½ inch border all around; then add peas, squash or sweet potato and turkey; layer brie on top of each quadrant, season with salt and pepper. Place your remaining 4 pieces of pie dough on top of each pocket. Use a fork or pinch the sides with your fingers to seal the edges.
Whisk together egg and water and brush all over your pastry to create a seal and a glossy finish. Bake at for 20-25 minutes. Serve with remaining warm gravy and get dipping!