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.
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.
% Daily Value*
Total Fat 42g 64%
Saturated Fat 21g 105%
Cholesterol 114mg 38%
Sodium 678mg 28%
Carbs 69g 23%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.