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Picture from chewnibblenosh Image Credit Christine |
Turkey
& Bacon Turnovers with Tomato-Avocado Salad
“Turkey time means turkey leftovers, and
in some homes, it means a lot of turkey leftovers.” Christine
Ingredients:
For
the turnovers:
1 sheet
frozen puff pastry, slightly thawed
4 strips
crisply cooked bacon
4 teaspoon
Dijon mustard, divided
8 ounces
sliced turkey breast
4 slices
sharp cheddar cheese
1 egg,
whisked together with 1 teaspoon water
Kosher salt
For
the salad:
¼ cup white
wine vinegar
1 teaspoon
sugar
Salt and
pepper, to taste
1 cup halved
cherry tomatoes
1 ripe
avocado, peeled, pitted and sliced
¼ cup chopped
green onions
Preparation:
Preheat the
oven to 400°F.
Line a baking
sheet with parchment paper.
Cook bacon in
a skillet until crisp.
Drain on a
paper towel lined plate.
Roll the puff
pastry out on a floured surface into an 11-inch square.
Cut the
pastry into 4 squares.
Spread each
square with 1 teaspoon of the Dijon mustard, leaving a border of just the
pastry.
Arrange the
turkey, bacon, and cheese on half of each pastry square.
Brush the
edges of the pastry with the egg wash.
Fold the
pastry into a triangle, gently pulling the pastry to cover the fillings, and
seal shut using
the tines of a fork.
Place the
turnovers on the prepared baking sheet.
Brush with
more of the egg wash and sprinkle with salt.
Bake the
turnovers until the pastry is golden and crisp, 20-25 minutes.
For
the salad:
Whisk
together the vinegar and sugar in a bowl.
Season with
salt and pepper.
Add the
tomatoes, avocado, and scallions and stir to combine.
You can
combine this excellent recipe with many others from our collection.
Enjoy this
recipe and many more visiting chewnibblenosh
Serve: 4
Hi Carole, thank you very much for the invite and stop by. I left an entry on your blog with my recipe Tomatoes Salsa Fiesta Salad. I wish you and everybody a Happy Thanksgiving Day!
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