We made this festive all-in-one tasty treat at my Thanksgiving-themed Pampered Chef party and I loved it. Even though we made it before Thanksgiving for the party, I loved making it again to use up my turkey leftovers after Thanksgiving. The cranberries add that lovely sweet zing in this savory dish. This would also be perfect for a holiday party and if you live in England I would make this for Boxing Day to use up all that lovely Christmas turkey!
Ingredients:
1 packet (6 count) chilled fresh croissant dough
6 Tbsp mayonnaise
4 tsp Dijon mustard
1/2 tsp ground black pepper
8 oz cooked chicken or turkey, finely chopped
1 stick celery or red/green pepper, finely chopped
1 clove garlic, crushed
3 Tbsp fresh parsley, finely chopped
3 oz dried cranberries
1 1/2 oz walnuts (opt) - chopped
3 oz gruyere cheese
1 egg
Method:
Preheat oven to 375F/190C.
Arrange 6 dough triangles in a circle slightly overlapping with wide ends in the centre.
Press together using roller.
Add together chopped chicken/turkey, celery, parsley and walnuts, garlic and cranberries. Mix in pepper, mayonnaise, and mustard.
Scoop mixture evenly over pressed seams of dough forming a circle.
Lift each point of dough and fold over the mixture tucking firmly under the opposite side. Glaze the top with beaten egg and back for 25 - 30 minutes.
Cut into wedges and serve while warm.
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