Cheesy Puff Pies

Name: Cheesy Puff Pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 2 packages Puff Pastry (or your favorite Puff Pastry recipe), thawed if frozen; 7 cups assorted Thanksgiving leftovers such as turkey, mashed potato, squash, green beans, stuffing, cranberry sauce, gravy, etc., any chunks cut into ½ size pieces; 8 ounces Cabot Sharp Cheddar, shredded or sliced or Cabot Sharp Shredded Cheese (about 2 cups); 1 egg

Servings

6 Puff Pies

Prep Time

20 minutes

Cook Time

25 minutes

This savory cheese puff recipe is the perfect combination of a Turkey Pot Pie and a Hot Turkey Sandwich. Easy-to-assemble, this tasty puff pie is a convenient solution for what to do with all those Thanksgiving leftovers. This recipe can be reduced by half to suit the volume of available leftovers you have, making it super flexible. In case you needed another selling point to make cheese puffs gougeres, this dish can be frozen and baked later – delivering Thanksgiving goodness when you most crave it after the big feast! Share this cheese puff recipe with friends and family on Instagram, Facebook, Twitter and Pinterest.

Preheat oven to 375°F and line a baking sheet with parchment paper.

Roll thawed puff pastry into a square approximately 12” x 12” and ⅛ to ¼”, cutting and piecing together if necessary. Cut the puff into three long rectangular strips approximately 4”x 12”.

Brush the entire edge of each rectangle with water.

Layer assorted leftovers on the lower half of the three rectangles, about 1¼ cup of leftovers per rectangle. Leave ¼ inch clearance from the edges all the way around so that the puff pastry will stick to itself when you crimp it later. Layer the leftover filling, being sure to start and finish with a layer of cheese.

When all the fillings have been added, fold the top of the pastry over the ingredients, and crimp all edges of each rectangle with the tines of a fork. (*Note: At this point the puff can be frozen and baked later time.)

If baking immediately, brush the puff pie with beaten egg. Slice three small slits into the pie for steam to escape and top with shredded or sliced Cabot Sharp Cheddar.

Bake for 20-25 minutes or until golden and bubbly.

Allow the pies to rest for 5 minutes before serving. If desired, serve with a side of turkey gravy for dipping.

*If baking from frozen state, brush the frozen pie with an egg wash, cut the steam slits with the tip of a sharp knife and sprinkle with cheese. Bake for 25-30 minutes or until golden and bubbly and well-heated through the center.

Find more holiday cooking inspiration with our crowd-pleasing Thanksgiving recipes. Did you know Cabot is a co-operative of farm families who continuously strive to produce the best dairy products around? If you love these cheese puffs gougeres, we’d really appreciate it if you could rate and review this recipe when you have the chance.

Ingredients

2 packages Puff Pastry (or your favorite Puff Pastry recipe), thawed if frozen
7 cups assorted Thanksgiving leftovers such as turkey, mashed potato, squash, green beans, stuffing, cranberry sauce, gravy, etc., any chunks cut into ½ size pieces
8 ounces Cabot Sharp Cheddar, shredded or sliced or Cabot Sharp Shredded Cheese (about 2 cups)
1 egg

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Directions

PREHEAT oven to 375°F. Line a baking sheet with parchment paper.
ROLL thawed puff pastry into a square approximately 12” x 12” and ⅛ to ¼” thick, cutting and piecing together if necessary. Cut the pastry into three long strips approximately 4” x 12”. Brush the entire edge of each rectangle with water.
LAYER assorted leftovers on the lower half of the 3 rectangles, about 1¼ cup of leftovers per rectangle. Leave ¼ inch clearance from the edges all the way around so that the puff pastry will stick to itself when you crimp it later. Layer the leftover filling starting with a layer of cheese and finishing with a layer of cheese. When all has been added, fold the top of the pastry over the ingredients, and crimp all edges of each rectangle with the tines of a fork. At this point the puff pies can be frozen and baked later time*. If baking immediately, brush the puff pie with beaten egg, slice 3 small slits into the pie for steam to escape, and top with a sprinkling of Cabot Cheddar.
BAKE for 20-25 minutes or until golden and bubbly. Allow the pies to rest for 5 minutes before serving, as they are very hot. Serve with a side of turkey gravy for dipping if desired and available.

Recipe Tips

*If baking from frozen state, brush the frozen pie with an egg wash, cut the steam slits with the tip of a sharp knife, sprinkle with cheese and bake for 25-30 minutes or until golden and bubbly and well-heated through the center.