2 sheets
frozen puff pastry, thawed in the refrigerator
1
large egg
2 tablespoons
Dijon mustard
1 cup
Mashed Potatoes
1 ½ cups
shredded Gruyère cheese, (about 6 ounces)
2 cups
Shredded Turkey
½ cup
Cranberry Sauce
1 tablespoon
minced onion
Flaky salt
Method
Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.
Cut each sheet of puff pastry into 4 equal squares, to make 8 total squares.
In a small bowl, beat the egg with 2 tablespoons cold water. Using a pastry brush, brush a ½-inch border around the edges of each puff pastry square. Spread the mustard evenly on each pastry square, being sure not to cover the border.
On one half of each pastry square, add 2 tablespoons of the mashed potatoes, 3 tablespoons of the Gruyère, ¼ cup of the turkey, and 1 tablespoon of the cranberry sauce. Fold the empty half of the pastry square over the filling and press the edges together to seal.
Arrange the hand pies on the prepared sheet pan. Brush the tops with the remaining egg wash and sprinkle with the minced onion and flaky salt. Bake until golden brown, 15 to 18 minutes.
