We all have items in our refrigerator and freezer that we cannot live without and must  always have. For me, is Puff Pastry. Easy to thaw, endless recipe possibilities, great with left over and perfect for a quick last minute meal. Not to mention the perfect pastry when you have no minutes left and guest are coming and you need an appetizers now.

Did I mention the pastry is perfect for individual fruit pastry for an afternoon snack?
I had some turkey left over after an event and wanted to prepare something else than your usual sandwich or pasta with it. As I stood with refrigerator and freezer doors open, my next dinner was been created.

Took  all the necessary out and assembled our dinner in less than 10 minutes. Dinner was devoured and enjoyed. Something different is always welcome.

TIP: You may use chopped ham, sausage meat, blanched bacon, chopped cooked beef or all vegetables that you will blanch prior to placing in with the cheese mixture.

Just have fun with it and let your imagination take over.

Turkey and Cheese Puff Pastry
Mixed Green Salad


Turkey and Cheese Puff Pastry

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turkey and cheese puff pastry
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4


  • 1 puff pastry 1 thawded puff pastry
  • 2 cups turkey 2 cups cooked and chopped turkey
  • 1 cup ricotta cheese 1 cup fresh ricotta cheese
  • 0.5 cup mozzarella 1/2 cup shredded mozzarella
  • dash nutmeg dash nutmeg
  • 1 eggs 1 egg(s)
  • 1 eggs 1 beaten egg(s)


  • Preheat the oven at 350°. Line a baking sheet with parchment paper or a Silpat sheet.
  • Roll out the puff pastry until is doubled in size, and thin
  • Cut in half to have two sheets.
  • In a large bowl mix the chopped turkey, 1 egg, ricotta, and mozzarella, dash of nutmeg and salt and pepper to taste.
  • Divide the turkey and cheese mix in half and place on each puff pastry half, leaving 1 inch space on the three ends. Brush the edge of the pastry with the beaten egg. Bring the puff pastry over the mixture and seal the edges with a fork.
  • Brush all over the pastry with the beaten egg and place in the warm oven.
  • Cook for 30-40 minutes or until the top is nice golden.
  • Remove from oven and let rest for a couple of minutes and serve.


Calories: 588kcal | Carbohydrates: 29g | Protein: 28g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 160mg | Sodium: 378mg | Potassium: 254mg | Vitamin A: 515IU | Calcium: 222mg | Iron: 2.7mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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