Cranberry & Turkey Pocket Pies with Boursin

Lunch / Dinner

Cranberry & Turkey Pocket Pies with Boursin

Repurpose leftover Jellied Cranberry Sauce into these comforting pocket pies with turkey and Boursin cheese. With the help of store-bought pie crust and only four other ingredients, these are a quick and easy dinner idea to make use of Thanksgiving leftovers.


4 pies

Total Time

45 minutes

Print Recipe

Share Recipe




Test Kitchen Tip

If cranberry isn’t your favorite, use tart cherry jam instead.


Preheat oven to 400°. Line a baking sheet with parchment paper.

Unroll both doughs and cut each into quarters (8 quarters total). Gently roll 4 quarters with a rolling pin to make a bit larger to cover filling.

Spread 3 Tbsp. cranberry sauce on 4 of the unrolled dough quarters, leaving ¼-inch border.

Toss turkey with chives, season with salt and pepper, then arrange ½ cup on top of the 4 sauce-covered quarters. Crumble a quarter of Boursin cheese over turkey and top with rolled dough quarters. Seal edges then crimp with a fork. Cut an “x” in the top of each pie to allow steam to escape.

Bake pies until golden, 20 minutes. Cool pies 5 minutes before serving.

Nutritional Facts

Nutritional Facts

Per pie

Calories: 743

% Daily Value*

Total Fat 42g 64%

Saturated Fat 21g 105%

Cholesterol 114mg 38%

Sodium 678mg 28%

Carbs 69g 23%

Fiber 1g 4%

Protein 24g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!