RECIPE: Thanksgiving "Hot Pockets"

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SPRINGFIELD, Mo. Thanksgiving "Hot Pockets"
Courtesy: Chef Nicole Young

12 squares of puff pastry or 12 balls of roll dough
12 tablespoons mashed potatoes
6 ounces shredded turkey
6 ounces of stuffing
6 tablespoons shredded cheddar cheese
1 egg
2 tablespoons water

In a small bowl combine the water and egg and whisk together. Place six squares of dough onto a lightly floured surface. Spread 2 tablespoons of mashed potatoes into the center of each square of dough. Top with turkey, stuffing and shredded cheddar cheese.

Place another square of dough on top of the filling. Crease the edges of the dough together with a fork. Transfer the filled pastry pockets onto a greased cookie sheet. Brush with egg wash mixture and poke two small holes in the top of each pastry.

Bake in a 400° oven until golden brown on the bottom. Recipe makes six pockets. You can also freeze these to enjoy later!

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