Ingredients

The following ingredients have 4 Servings
  • 2 packages Puff Pastry (or your favorite Puff Pastry recipe), thawed if frozen
  • 7 cups assorted Thanksgiving leftovers such as turkey, mashed potato, squash, green beans, stuffing, cranberry sauce, gravy, etc., any chunks cut into ½ size pieces
  • 8 ounces Cabot Sharp Cheddar, shredded or sliced or Cabot Sharp Shredded Cheese (about 2 cups)
  • 1 egg

Instruction

  • PREHEAT oven to 375°F. Line a baking sheet with parchment paper.
  • ROLL thawed puff pastry into a square approximately 12” x 12” and ⅛ to ¼” thick, cutting and piecing together if necessary. Cut the pastry into three long strips approximately 4” x 12”.  Brush the entire edge of each rectangle with water.
  • LAYER assorted leftovers on the lower half of the 3 rectangles, about 1¼ cup of leftovers per rectangle. Leave ¼ inch clearance from the edges all the way around so that the puff pastry will stick to itself when you crimp it later. Layer the leftover filling starting with a layer of cheese and finishing with a layer of cheese. When all has been added, fold the top of the pastry over the ingredients, and crimp all edges of each rectangle with the tines of a fork.  At this point the puff pies can be frozen and baked later time*.  If baking immediately, brush the puff pie with beaten egg, slice 3 small slits into the pie for steam to escape, and top with a sprinkling of Cabot Cheddar.
  • BAKE for 20-25 minutes or until golden and bubbly.  Allow the pies to rest for 5 minutes before serving, as they are very hot. Serve with a side of turkey gravy for dipping if desired and available.