Turkey & Chestnut Pastry Slice

Turkey & Chestnut Pastry Slice

Turkey & Chestnut Pastry Slice

follow

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.
Print

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.

Product Favourites!

Affiliate Disclosure

I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Mushroom Lasagna

Mushroom Lasagna

The saga for this Mushroom Lasagna starts with a 50oz container of dried wild mushrooms from Costco. In dried mushrooms terms, it’s a lot, and now I’m a little obsessed to use them to say the least.

My initial inclination was an easy wild mushroom and ricotta ravioli made with wonton wrappers. I found the first round to be good but I was unhappy with the pictures. It’s quite difficult to get soft pale food to look great. So, I re-made the recipe to take new pictures. It was then that I decided the wonton wrappers became too soft during cooking and were not the ideal product. Now fast forward to the purchase of fresh lasagna sheets, destined to stamp out ravioli as originally planned. But NOW I can’t get the pre made pasta sheets to stick together….no matter what I tried. I now have filling and pre made lasagna sheets but no ravioli in sight. I suppose the writing was on the wall at this point.

Although I took the long route, the resulting dish is cheesy and delicious with a meaty bite from the mushrooms and a luscious sauce speckled with fresh sage. A great vegetarian option for your meatless meals. Enjoy!

Recipe source for Mushroom Lasagna: Compelled To Cook

 

Mushroom Lasagna
Print Recipe
    Servings
    4-6 people
    Servings
    4-6 people
    Mushroom Lasagna
    Print Recipe
      Servings
      4-6 people
      Servings
      4-6 people
      Ingredients
      Bechamel Sauce
      Lasagna
      Servings: people
      Instructions
      Bechamel Sauce
      1. In a medium saucepan over medium heat melt butter. Stir in flour and cook for 1 minute stirring often as you don't want it to brown. Add 1 cup of warm milk, whisking constantly until mixture comes to a boil and is smooth. Add another cup of milk, whisking until mixture again reaches a boil. Stir in remaining milk and whisk until smooth. Reduce heat and cook for 5 minutes, whisking often. Remove from heat and stir in both cheeses, sage, salt and pepper. Stir until cheese has melted and mixture is smooth. Cover with plastic wrap directly on surface of sauce and set aside until ready with remainder of dish or you can refrigerate and use later.
      Lasagna
      1. Rehydrate wild mushrooms as per package directions. Allow to cool slightly and coarsely chop. Heat a large skillet over medium heat and add olive oil. Sauté onion for 2-3 minutes until soft. Add garlic and continue to cook for 1 minute. Add both wild and cremini mushrooms and cook until soft and most of the liquid has evaporated. Stir in Worcestershire sauce and cook for 2-3 minutes until mixture is dry again. Remove from heat and allow to cool slightly before proceeding.
      2. In a medium size bowl, stir together ricotta cheese, parmesan cheese, egg, fresh sage, salt and pepper. When mushroom mixture has cooled, stir into cheese mixture. Set aside.
      3. Preheat oven to 350℉. Spray an approximate 11"x7" shallow casserole or lasagna pan with non stick spray. If béchamel was chilled, warm over low heat before proceeding. Spread 1/2 cup sauce evenly over the bottom of prepared pan. Top with lasagna sheets. Spread 1/3 of mushroom mixture evenly over lasagna sheet. Ladle 1/2 cup sauce over layer and sprinkle with a 2-3 tbsp of mozzarella cheese. Repeat layer two more times, pasta, 1/3 mushroom mixture, 1/2 cup sauce, sprinkle of cheese. Top with last layer of lasagna noodles and 1/2 cup sauce, and remainder of mozzarella cheese. Cover with foil and bake 45-60 minutes or an instant read thermometer reads 170℉. Remove foil and broil for 2-3 minutes until cheese is melty and golden. Remove from oven and allow to rest for 10-15 minutes before cutting and serving.
      Recipe Notes

      8 dried lasagna noodles, cooked al'dente will also work in place of fresh lasagna sheets.