I’ve always wanted to play with puff pastry. It just looked so fun. The crispy crust could hide or hold all kinds of tastes, whether savory or sweet. I had leftover turkey and some fresh asparagus and instead of making a pot pie, I’d make a pocket pie. Or maybe it would look more like a bundle. Pies are round, this was definitely a bundle. Browned and flaky, it looked fabulous!
I started with a basic sauté, chopping onions and frying them a few minutes in a drizzle of oil over medium high heat. When they were turning translucent I added a half pound of asparagus I’d snapped the woody ends off and cut into 1″ pieces. I sautéed them for a few minutes to take the major crunch out of them.
I had frozen both white and dark meat from turkey I’d roasted a few months ago. I decided to use dark meat as it is my P.S.’s favorite and I had another recipe in mind for the white meat. I chopped it roughly and added it to my sautéed vegetables along with some garlic powder, oregano, salt and pepper and let it heat through.
I wanted to make a béchamel sauce to pull together my ingredients into a pot pie filling. I added 4 tablespoons of butter to the skillet. When the butter was melted I added 1/4 cup flour and stirred it to coat. I let it cook for a few minutes to get that raw flavor out.
I added 1/2 cup of heavy cream, 1 1 /2 cups of milk, 1/2 cup Parmesan and 1 cup of cheddar cheese. I stirred until it was all melted and thickened then set the skillet aside, off the heat.
My puff pastry was thawed after setting for an hour on the counter. The box contained 2 sheets which would be perfect for the amount of filling I’d made.
I put the filling in the center thirds of each bundle. I used my fingers and some water to wet around the outsides of the pastry sheets then folded the outsides in to overlap.. I sealed the seam by pressing gently then carefully flipped them over. I happened to fold both sheets differently, hence one looks larger than the other. They’re actually both the same size.
I folded the ends over, wet them again, and pinched them shut first with my fingers, then with a fork.
I used a paring knife and made cuts to make it look like I’d braided the puff pastry, slashing it right and left. The crust needs to be cut in order to breathe and whatever pattern you prefer is fine.
I used a basting brush and an egg white and brushed the top and sides of the bundles then slid the pan into the preheated oven. Then I pulled it out again and took a final picture. I’m forgetful like that at times.
After 15 minutes at 425 the bundles were lightly browned but I wanted them darker and to insure they weren’t raw and doughy on the insides. I have the timer another 5 minutes then removed them from the oven when the timer buzzed.
We loved the crispy, flaky crust around the bundles. The filling was super cheesy and flavorful as well. They were very filling, with neither of us finishing our bundle. Possible I should find a way to divide them in half next time before baking. But no big deal, we reheated them the next day for leftover dinner.
I was happy with my first experience with puff pastry. I waited a lot of years to try it and am sad we missed out on a lot of years of fun, flaky foods. I won’t wait so many years to experiment more with the pastry sheets.
Turkey Asparagus Puff Pastry Bundles
½ cup onion; chopped
Drizzle of canola oil
1/2 pound fresh asparagus; cut into 1” pieces
1 pound roasted turkey; chopped
Salt and pepper
½ teaspoon oregano
½ teaspoon garlic powder
¼ cup butter
¼ cup flour
½ cup cream
1 ½ cups milk
1 cup cheddar
½ cup Parmesan
2 sheets puff pastry (one box)
1 egg white
Preheat oven to 425°F. Line baking pan with parchment paper.
Sauté onion with a drizzle of oil in a large skillet over medium high heat for several minutes, just until it begins to turn translucent. Add asparagus and sauté 4 or 5 minutes until the asparagus has just a little crunch left. Add salt, pepper, oregano and garlic; stir well
Add butter and stir until melted. Add flour and stir for a minute or two to cook out the raw flour flavor.
Pour in cream and milk along with the cheddar and Parmesan. Stir until cheese is melted and mixture thickens.
Lay out puff pastry sheets and put turkey mixture down the middle of the sheets, leaving room on the ends to roll. Using your fingers or a brush, wet all around the outside of the pastry squares. Fold the two sides over until they overlap on each bundle and press to seal. Press the ends together and fold upward, pressing down to seal. Use more water if necessary. Use a fork to seal each end of the bundle.
Use a knife to cut 4 or 5 slits at a diagonal down the bundle. I slashed them both directions to look braided.
Brush bundles with egg white and place in preheated oven for 15-20 minutes. I liked the golden color at 20 minutes.
Remove from oven and serve.