Main Dish

Lemony Turkey and Gruyere Pocket

When we hosted Friendsgiving last year, we were left with lots of turkey. It was aggressive to assume that each person would eat an entire pound of turkey when there were also lots of sides on the table. Therefore, I did what most people do with leftover turkey, I made sandwiches and turkey tetrazzini until I was completely turkey’ed out. Determined not to get sick of turkey this year, I added another turkey make-over recipe to my repertoire, lemony turkey and gruyere pockets!

Lemony Turkey and Gruyere Pocket

Lemony Turkey and Gruyere Pocket, makes 4 pockets


1 cup shredded turkey

1/2 cup mayonnaise

1/2 cup shredded gruyere cheese, divided

1 teaspoon herbs, chopped (use whatever you on hand, I had thyme and sage)

1 teaspoon lemon zest

1/2 teaspoon lemon juice

1/4 teaspoon black pepper

1 egg, beaten with a tablespoon of water

1 sheet of puff pastry (at least 9 x 13 inches)


Pre-heat the oven to 400 degrees F.

In a bowl, combine all of the ingredients except for the remaining quarter cup of gruyere cheese, egg and puff pastry. On a floured work surface, even out the sheet of puff pastry by rolling it out gently. Cut the sheet of pastry into rectangles and transfer to a baking sheet. Use a fork to poke holes on half of the pastry; this will be the bottom.

Spoon a quarter of the mixture onto the bottom half of each piece of pastry. Brush the edges of the pastry with the egg mixture. Fold the pastry over so the edges meet and seal the edges by gently pressing the tines of the fork into the dough to make a border.Lemony Turkey and Gruyere Pocket

Brush the egg mixture over the top of the pockets and sprinkle over with the remaining gruyere. Cut a slit on the top.

Lemony Gruyere

Place the try into the middle rack of the oven and bake for 15-20 minutes until the pockets are golden brown. Allow to cool for 5 minutes before serving.



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