Once again I was trying to use up all the leftover turkey, stuffing, and vebetables from our infamous turkey dinner. This recipe looked to be both easy and it seemed to be something all of my children would enjoy. However I was sadly disappointed. Three out of my four children refused to even try it. When we finally managed to convince one of them to try it they then proceeded to gobble down the rest of their meal. The other two who refused to try it lost out because this was actually quite yummy.
Ingredients
2 cups leftover corn
2 cups leftover corn
1cup leftover dressing
1 cup leftover gravy
1 cup roasted turkey meat, chopped
2 standard puff pastry sheets
Directions
Preheat oven to 350 degrees F.
In a medium bowl lightly blend leftover corn, dressing, gravy and turkey. Using the puff pastry, cut out 6 (4-inch) disks from each sheet. Lightly press the disks into the bottom and up the sides of 6 (1-cup) muffin tins, leaving about 1/2-inch crust over the edge to secure the top. Press the tines of the fork into the bottom and the sides to dock the pastry. Fill each cup level with the top and cover with another cut circle. Secure the edges by pinching together. Cut a small hole in the top for steam. Bake for 30 minutes or until crust is golden brown. Serve with leftover gravy.
1 cup roasted turkey meat, chopped
2 standard puff pastry sheets
Directions
Preheat oven to 350 degrees F.
In a medium bowl lightly blend leftover corn, dressing, gravy and turkey. Using the puff pastry, cut out 6 (4-inch) disks from each sheet. Lightly press the disks into the bottom and up the sides of 6 (1-cup) muffin tins, leaving about 1/2-inch crust over the edge to secure the top. Press the tines of the fork into the bottom and the sides to dock the pastry. Fill each cup level with the top and cover with another cut circle. Secure the edges by pinching together. Cut a small hole in the top for steam. Bake for 30 minutes or until crust is golden brown. Serve with leftover gravy.
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