In the kitchen today, we welcome Chef Alison Mountford from Ends & Stems making Thanksgiving Pop Tarts. This recipe will come in handy when you have Thanksgiving leftovers and need a new and creative way to use them. Chef Alison suggests having fun; go nuts with turkey, mashed potatoes, veggies, and nuts.
- 2 flat Refrigerated Pie Crusts (or make your own)
- 1 Egg
- 2 Tablespoons cream or milk
- 4-6 Tablespoons cranberry sauce
- Leftovers – turkey, mashed potatoes, sweet potatoes, sautéed greens, leftover veggies, go nuts!
- ¼ cup chopped assorted herbs
- Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.
- Crack the egg into a small bow, add milk and whisk. Set aside.
- Flour a large work surface and lay both pie crusts out on it. Roll the circles to 11 inches across. Use a knife or pizza cutter to cut into an even number of rectangle – any shape that makes sense to you, but I like to aim for classic pop tart size. **If using a homemade crust, aim to roll out a rectangle.
- Prep filling. You can either mash everything together or plan to layer. Chop veggies up into ¼” pieces and shred or chop any turkey you’re using.
- Layer your filling on one crust piece, leaving a space around the edit. Brush a rectangle of egg around the filling, Add a top lawyer and press to seal the sides together.
- Use a fork to crimp the edges together on all sides. Repeat with remaining pie crust pieces.
- Move the pop tarts to the prepared baking sheet, brush with remaining egg mixture and sprinkle chopped herbs on top.
- Bake for 15–18 minutes, until golden. Cool.
- Serve warm or at room temperature. Freeze and reheat in a toaster oven!
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