Turkey & Chestnut Pastry Slice

Turkey & Chestnut Pastry Slice

Turkey & Chestnut Pastry Slice

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Does that turkey you cooked keep on giving? With New Year’s celebrations just around the corner, it’s wise to tuck away a portion of that leftover turkey for my Turkey & Chestnut Pastry Slice. Chunks of turkey, shiitake mushrooms and shallots marry with cream cheese and topped with cranberry sauce and roasted chestnuts. It’s a wonderful combination tucked inside flaky and golden puff pastry. This Turkey & Chestnut Pastry Slice makes a lovely appetizer and can be made several hours ahead and baked when ready to serve.

A basket of chestnuts on a wooden board ready to be sliced for Turkey & Chestnut Pastry Slice.
Assesmbly of Turkey & Chestnut Pastry Roll on a parchment lined tray and egg wash on the side.

The roasted chestnuts are an added step but give a little sweetness and texture to this dish, plus the extra chestnuts are great to eat on their own or as part of an appetizer or dessert board. Roasted chestnuts are also great as a sweet puree used in other desserts or made into jam. Here’s a couple of ways to use up the extras from The Spruce Eats, that is if they make it that long.

Vegetarian and Vegan Roasted Chestnut Soup

Chestnut Stuffing

A golden baked Turkey & Chestnut Pastry Slice served whole on a wooden board garnished with fresh parsley.

I’d like to wish everyone a happy and healthy year ahead! I look forward to creating and sharing great recipes with you. This blogging side hustle of mine is what keeps me sane some days, focusing my thoughts on delicious food and having fun with my passion. Have a Happy New Year and all the best in 2021.

Slices of Turkey & Chestnut Pastry Slice arranged on a grey plate with cranberry sauce and fresh thyme.

Slices of Turkey & Chestnut Pastry Slice arranged on a grey plate with cranberry sauce and fresh thyme.
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Turkey & Chestnut Pastry Slice

Course Appetizer
Keyword appetizer, chestnuts, cranberry sauce, cream cheese, entertaining, gruyere, leftover turkey, mushrooms, party food, puff pastry, sage, shiitake
Prep Time 1 hour
Cook Time 25 minutes
Resting Time 10 minutes

Ingredients

  • 1 pound fresh chestnuts
  • 1 tbsp olive oil
  • 2 ounces thinly sliced shiitake mushrooms
  • 1 shallot finely diced
  • 4 ounces cream cheese
  • 1/2 tsp dried sage
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1 cup cooked turkey, diced small
  • 2 ounces Gruyere cheese, grated
  • 1 sheet puff pastry
  • 1/3 cup cranberry sauce
  • 1 large egg

Instructions

  • Preheat oven 400°F.
  • Bring a medium pot of water to a simmer, meanwhile rinse chestnuts and cut a slit across the rounded side of the chestnut being careful not cut into the meat too much. It helps to lay the chestnut flat and use a sharp knife or a chestnut knife. Once the water is at a simmer drop in the chestnuts, cover and simmer on low for 10-12 minutes.
  • Drain chestnuts and arrange in a single layer on a baking tray with the cut side up. Bake for 20 minutes. Remove from oven and cover with a kitchen towel and allow to cool enough to handle. Once cool split open the shell by prying apart at the cut seam to remove the outer shell and release the meaty chestnut.
  • Coarsely chop 10 chestnuts and save the remainder for another use. They are great eaten as they are or as a salad topper, in stuffing and many desserts.
  • Increase oven temperature to 425°F.
  • Heat olive oil in a medium skillet and add shallots and mushrooms. Sauté until soft and moisture from the mushrooms has evaporated, about 5-7 minutes.
  • In a medium bowl cream together cream cheese, sage, salt, pepper. Fold in the sautéed mushrooms, diced turkey and Gruyere cheese.
  • Lay the sheet of puff pastry on a sheet of parchment big enough for your baking tray. Roll pastry to a 12"x12" square (the original sheet will be 10"x10"). If using a block of puff pastry roll out to 12"x12".
  • Cut 1" wide fingers that are no more than 4" long down parallel sides of the pastry square, leaving an uncut center strip that is at least 4" wide (see photo).
  • Spread the turkey mixture evenly along the uncut center portion of the pastry sheet.
  • Spread evenly with cranberry sauce and top with chopped chestnuts.
  • Wrap the pastry by bringing the pastry fingers across the filling, alternating sides as you go and tucking or crimping the ends. It's okay to have a few spaces between fingers.
  • Using the parchment, move pastry to your baking tray.
  • In a small bowl whisk together egg and 1 tbsp of water. Brush the prepared pastry with egg wash and bake for 25-28 minutes on middle rack.
  • Remove from oven and allow to rest for 10-15 minutes before slicing and serving. The center will firm up a little as it cools making it easier to slice and eat.

Notes

-While chestnuts are boiling, baking and cooling you can assemble the pastry roll up until topping with chestnuts for optimal usage of time.
-The Turkey & Chestnut Pastry Slice can be prepped up to the egg wash, cover well and refrigerated up to 3 hours in advance.  When ready, brush with egg wash and bake.

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Holiday Punch

Holiday Punch

This refreshing all-purpose beverage gets named Holiday Punch for this time of year, but truthfully, it’s wonderful anytime you have a gathering. It takes no time at all to mix together and has a festive flair with the addition of cranberries. 

It’s a game changer really! Why? Because it’s also very, very good with vodka or white rum.  So those who want to live it up a little can, while non-drinkers, designated drivers and kids also have something great to drink.  

It will allow you to free up some of your valuable time not having to fuss with cocktails and making sure everyone has a drink poured.  I find that if you serve this Holiday Punch and put out bottles of wine, most everyone is happy and can serve themselves. Not to mention it’s rather yummy to sip on with or without alcohol.  Cheers!

Author:  Compelled to Cook

Holiday Punch
Print Recipe
    Servings Prep Time
    6 litres 15 minutes
    Servings Prep Time
    6 litres 15 minutes
    Holiday Punch
    Print Recipe
      Servings Prep Time
      6 litres 15 minutes
      Servings Prep Time
      6 litres 15 minutes
      Ingredients
      Servings: litres
      Instructions
      1. Trim ends from oranges, limes and lemons. Cut into 1/8' slices.
      2. Add cranberry juice, pineapple juice and ginger ale to a large punch bowl or beverage dispenser with a spigot. Stir to combine and top with fruit. Serve immediately.
      Recipe Notes

      -If liquid ingredients are not chilled prior to mixing, serve over a small amount of ice if desired.

       

      Cranberry Almond Roasted Broccoli

      Cranberry Almond Roasted Broccoli

      With the holidays fast approaching, it’s time to sift through old recipes, ponder new ones and somehow come up with a foolproof menu.  Cranberry Almond Roasted Broccoli is the perfect side dish for all your entertaining needs.  Not only because it has the perfect balance of savoury, crunchy and sweet, but because it roasts up in the same amount of time that it takes to rest a roast or turkey.  Meaning, you don’t need to worry about oven space or soggy vegetables.  

      Cranberry Almond Roasted Broccoli cooks up al dente with golden roasted edges.  Crunchy almonds and chewy, sweet cranberries add a wonderful dimension of texture and flavour that signifies the holidays. Quick and easy with little fuss and holds up well.   Enjoy!

      Recipe source for Cranberry Almond Roasted Broccoli:  Compelled To Cook

      Cranberry Almond Roasted Broccoli
      Print Recipe
        Servings Prep Time
        6-8 people 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        6-8 people 15 minutes
        Cook Time
        20 minutes
        Cranberry Almond Roasted Broccoli
        Print Recipe
          Servings Prep Time
          6-8 people 15 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          6-8 people 15 minutes
          Cook Time
          20 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 400℉.
          2. Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
          3. Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.
          Baked Apple Cranberry Oatmeal

          Baked Apple Cranberry Oatmeal

          Christmas morning is fast approaching and it brings along with it a day indulgent in food and drink. Give your day a little sanity with healthy Baked Apple Cranberry Oatmeal. Perfect for a hectic Christmas morning because it’s quick, easy, and feeds a small crowd, leaving you time to enjoy opening gifts, and spending time with loved ones. Healthy yet hearty enough to carry you through your day until the overeating of turkey and dressing ensues.

          Baked Apple Cranberry Oatmeal is packed with fresh apples, dried cranberries, and spices, filling your kitchen with the aroma of baked apples and spice. The crumbly nut topping makes it indulgent and super delicious. It’s particularly tasty served warm with a dollop of yogurt or a splash of milk. Enjoy!

          Recipe source for Baked Apple Cranberry Oatmeal:  Compelled To Cook

          Baked Apple Cranberry Oatmeal
          Print Recipe
            Servings Prep Time
            8-10 people 20 minutes
            Cook Time
            25-28 minutes
            Servings Prep Time
            8-10 people 20 minutes
            Cook Time
            25-28 minutes
            Baked Apple Cranberry Oatmeal
            Print Recipe
              Servings Prep Time
              8-10 people 20 minutes
              Cook Time
              25-28 minutes
              Servings Prep Time
              8-10 people 20 minutes
              Cook Time
              25-28 minutes
              Ingredients
              Baked Oatmeal
              Topping
              Servings: people
              Instructions
              Baked Oatmeal
              1. Preheat oven to 350℉.
              2. In a medium bowl whisk together milk, eggs, brown sugar, vanilla and spices.
              3. Peel and core apples, cut into 1/2" chunks, add to bowl. Whisk in oatmeal and baking powder. Stir in dried cranberries and nuts. Pour into a greased 9"x9" or 7"x11" baking dish.
              Topping
              1. Combine all ingredients until crumbly using a fork, pastry cutter or mini food processor. Sprinkle evenly over oatmeal.
              2. Bake for 25-28 minutes until set and golden in colour. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with milk, cream, or yogurt.
              Recipe Notes

              If opting for gluten free, pulse 1/4 cup large flake oatmeal in a grinder until broken down and flour like or use gluten free flour.

               

              Roasted Cranberry Whipped Shortbread

              Roasted Cranberry Whipped Shortbread

              Let the holiday baking begin with these beautiful melt in your mouth Roasted Cranberry Whipped Shortbread cookies. Not too sweet, the tart cranberries are the perfect compliment to the flakey, buttery cookie. They’re a must to add to your holiday baking lineup.

              A closer look at these stunning Roasted Cranberry Whipped Shortbread cookies finds them easy to prepare with basic ingredients, they’re holiday themed, gorgeous, and great for gift giving. Oh, and did I mention they’re melt in your mouth buttery with vibrant, tart roasted cranberries.

              Whipped shortbread has always been my personal favourite. Mostly it’s the texture that gets me at the first barely resistant bite to that melt in your mouth butteriness. They’re an indulgence for sure and worth every bite. Enjoy!

              Recipe source for Roasted Cranberry Whipped Shortbread:  Adapted from “Let’s Break Bread Together, Whipped Cream Shortbread”

              Roasted Cranberry Whipped Shortbread
              Print Recipe
                Servings Prep Time
                5 dozen 30 minutes
                Cook Time
                22 minutes
                Servings Prep Time
                5 dozen 30 minutes
                Cook Time
                22 minutes
                Roasted Cranberry Whipped Shortbread
                Print Recipe
                  Servings Prep Time
                  5 dozen 30 minutes
                  Cook Time
                  22 minutes
                  Servings Prep Time
                  5 dozen 30 minutes
                  Cook Time
                  22 minutes
                  Ingredients
                  Roasted Cranberries
                  whipped Shortbread
                  Servings: dozen
                  Instructions
                  Roasted Cranberries
                  1. Preheat oven to 425℉. In a medium bowl toss together all ingredients and spread in a single layer on a small baking sheet. Roast for 10 minutes. Remove from oven and stir, spreading out in a single layer to cool to room temperature.
                  Whipped Shortbread
                  1. Preheat oven to 350℉. Add butter to a stand mixer bowl fitted with paddle attachment and beat until smooth. Add flour, powdered sugar, cornstarch, vanilla and salt. Continue to beat until smooth and fluffy, approximately 3-4 minutes, scraping bowl and paddle down at least twice.
                  2. Scoop dough into a large pastry bag fitted with a 1M tip. Line large baking sheets with parchment and pipe dough into approximate 1 3/4"- 2" rosettes with 2" spacing. (cookie will spread slightly with cooking)
                  3. Press an approximate 1/2 tsp of roasted cranberries into centre of cookie. Top centre of cookie with course sugar and bake in centre of oven for 12-13 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes. Remove to cooling rack and allow to cool completely.
                  Recipe Notes

                  You will likely have about a 1/2 cup of cooked cranberries left depending on how much you top the cookies with.  Any leftover is fantastic on crostini with brie or with roasted meats.