Turkey, Mushroom and Bacon Puff Pastry Pockets

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These puff pastry pockets are filled with a turkey, bacon, swiss cheese and a creamy mushroom sauce.  They’re the perfect choice for using up leftover Thanksgiving turkey!

Turkey, Mushroom and Bacon Puff Pastry Pockets

When I made these for my family last week, they took a glance and asked what sort of dessert I had created.  I explained that “this was dinner.”  They were beyond excited that they were going to get to eat PASTRY for dinner.  I agree… stuffed pastry is a very good thing indeed!

I’m partnering with Pepperidge Farm® Puff Pastry the next few months to create recipes for my readers, and I also have some very exciting news to share on how you can win a trip to the Pepperidge Farm® Innovation Center in Norwalk, CT by sharing your own idea of creating something delicious with Puff Pastry! Scroll down to the bottom of this post for more info.

Here’s how I made my recipe:

Puff 1

These are the goodies you’ll need for preparing this recipe:  Puff Pastry, heavy whipping cream, TURKEY, egg, dijon mustard, green onions, mushrooms, BACON and salt/pepper.

Puff 2

Oh YEAH… and Swiss cheese!

Puff 3

Saute mushrooms and chopped green onion and then add in heavy whipping cream and Dijon (flavor!) to make a yummy sauce.

Puff 4

Cut each sheet of Puff Pastry into 4 equal pieces (you’ll then have 8, of course).

Puff 9

To asssemble:  spread a generous spoonful of creamy mushroom sauce, then turkey, then bacon, then Swiss cheese.

Puff 10

You’ll cover all of that good stuff with another layer of Puff Pastry (roll it out a little or stretch and press with your fingers to make it slightly larger than the bottom piece.

Puff 11

Use a fork to press the edges to seal.

Puff 12

Mix egg with a tablespoon of water and brush it on top of each Puff Pastry pocket.  Then bake for about 20 minutes.  That’s it!

Turkey, Mushroom and Bacon Puff Pastry Pockets - RecipeGirl.com

They come out of the oven all golden and wonderful like these guys…

Puff Pastry Pockets

…and when you cut into them you’ll get to discover all of that piping-hot good stuff inside.  Delicious idea for using up that (impending) leftover turkey, right?  My family LOVED this.  And my husband thought the next-day leftovers were even better.  I’d say that’s a very good thing indeed!

Puff Pastry Contest

My TOP PICK winner from the last Puff Pastry recipe I shared is:


Congrats to Anne!  Now it’s your turn >> In the comments below- share YOUR  own original Puff Pastry recipe/idea and/or twist on an existing dish using Pepperidge Farm® Puff Pastry Sheets for a chance to win a trip to the Pepperidge Farm Headquarters!

Turkey, Mushroom and Bacon Puff Pastry Pockets

Yield: 4 servings

Cook Time:20min


1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
4 slices bacon
One 8-ounce package sliced mushrooms, roughly chopped
3 green onions, sliced
1/2 cup heavy whipping cream
1 1/2 teaspoons Dijon mustard
salt and pepper, to taste
1 1/2 cups chopped or shredded cooked turkey
1 cup shredded Swiss cheese
1 large egg, whisked with 1 tablespoon water


1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.

2. In a medium skillet, cook the bacon until crispy. Remove to paper towels to drain, then crumble. Remove all of the bacon fat from the skillet except for 1 tablespoon.

3. Add the mushrooms and onions to the skillet and saute over medium heat until softened. Stir in cream, Dijon and salt/pepper. Cook until reduced slightly and thickened. Set aside to cool a bit.

4. Assemble the pastries. Cut each sheet of Puff Pastry into 4 equal squares. Divide the mushroom mixture between 4 squares. Top with turkey, bacon and Swiss cheese. Roll out each of the remaining Puff Pastry squares so they're a little bit larger (or just use your fingers to press and stretch them). Place the second piece over the top of each with filling. Use a fork to seal the edges to form "pockets." Brush each square with egg wash and use a knife to poke a few slits in the top for steam to escape while baking. Bake for 20 minutes, or until golden brown. Serve immediately.

Source: RecipeGirl.com

Disclosure:  I am working with Pepperidge Farm over the next few months to create recipes using their Puff Pastry products as part of their “Puff is the Spark” panel.  This is a product that I use in my kitchen regularly.  All opinions shared are my own.

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  • Stephanie @ Eat. Drink. Love. wrote:

    This is a great idea! Like a Hot Pocket, except way better!

  • Matea (FightForTheBite) wrote:

    Yum! You’re right: this would be delicious for Thanksgiving leftovers!

  • susanna faygenbaum wrote:

    What can you substitute whipping cream with?

    • Lori Lange wrote:

      That’s how you make a creamy sauce, so I’m not sure!

  • Carmen Cortes wrote:

    Those look amazing,and the pictures are fabulous.

  • Erin @ Dinners, Dishes and Desserts wrote:

    I love this idea! I don’t think I use puff pastry nearly enough!
    My idea would be to make mini bites for an appetizer. Fill them with chicken, guacamole, tomatoes, and cheese! You could then dip them in salsa – yum!

  • Kathy R wrote:

    For Thanksgiving I am always asked to bring the baked brie,
    1/2 package (17.3 oz) frozen puff pastry sheets (1 sheet), thawed
    1 Brie any size, (if the is too big you might need the second sheet)
    Then I let my creative juices flow:
    I top the brie with any kind of jam, jelly or chipole that suits my mode, caramelized onions, sautéed mushrooms, whatever suits , sometimes dried cranberries, or chopped nuts, then I wrap it all up with the Pepperidge Farm® Puff Pastry Sheet, brush on an egg wash and bake until golden brown, let stand a few minutes and serve warn with good bread or crackers. It goes pretty quickly and it is always a surprise as to what I have put in it this year.

  • Kesha wrote:

    My family loves when I make the hot dogs stuffed with cheese and the I wrap puff pastry strips and bacon around then. I bake them and serve with a side of homemade smokey bacon cheese sauce. They just can’t get enough!

  • Michelle wrote:

    If my family does NOT eat mushrooms, what could we use to replace? or would it be ok to completly omit them?

  • Michelle wrote:

    This is a recipe I’ve made (desert) that is Fantabulous! (it’s not my own creation tho, i do admit)

    1/2 package (17.3 oz) frozen puff pastry sheets (1 sheet), thawed
    1/2 cup sliced almonds, divided
    1 Tbsp granulated sugar
    1 container (8 oz) sour cream
    1/2 cup powdered sugar
    1/4 tsp almond extract
    1 1/2 cups Cool Whip, thawed
    12 large strawberries, sliced

    Preheat oven to 400 degrees. Unfold pastry dough onto baking sheet. Finely chop 1/2 of the almonds and mix with granulated sugar. Sprinkle evenly over dough and lightly press into dough. Cut dough lengthwise into three even strips; cut strips crosswise into three strips. You should have 12 squares of dough. Separate squares and place evenly over pan. Bake 16-18 minutes or until puffed and golden brown. Remove to cooling rack and cool completely.

    Place remaining almonds into small saute pan and toast over medium-high heat until lightly toasted. Cool completely and coarsely chop.

    In a large bowl, whisk together sour cream, confectioner’s sugar and almond extract. Gently fold in Cool Whip.

    Split open each pastry square; arrange half of the strawberries on the bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining strawberries. Place tops of pastry shells over filling. Serve immediately.

  • Laura in Texas wrote:

    I like to take a little pastry and top it with a cheese like chevre or camembert and add diced pecans and dried apricot. Make a tasty bite for appetizers. 🙂

  • Emily wrote:

    I make a chicken cordon bleu in puff pastry. Chicken, ham, swiss and an onion sauce all together surrounded by puff pastry. It’s delicious, and there are never any leftovers!

  • Jocelyn (grandbaby cakes) wrote:

    Oh seriously I want this so bad! They look so perfect and golden!

  • Liz @ Virtually Homemade wrote:

    Yes! Pastry for dinner – I’m in! Pinned 🙂

  • Abbie @ Needs Salt wrote:

    AAAAh this is such a cute idea! I love how simple yet foncy this is.

  • Meghan wrote:

    I’m with you – stuffed pastry is a very good thing! These look so good, I’m thinking these may be better than the turkey on Thanksgiving! Can’t wait to try them 🙂

  • Mello wrote:

    I’m going to make these for sure! I might make some with chicken, peas, carrots and cube potatoes and add curry to the sauce instead of Dijon. The possibilities are endless !

    • Lori Lange wrote:

      Sounds great!

  • mel tardy wrote:

    ok, i personally am not a mushroom lover, but absolutly EVERYTHING in this screams my daughters’ names!! gonna have to add this to the “leftover” options next week. (and mine will be just as yummy without those slimy fungusy thingys…)
    Love your blog!

  • Renee @ Tortillas and Honey wrote:

    This is such a great recipe for turkey leftovers! And with bacon and mushrooms, it doesn’t get much better that this!

  • Tieghan wrote:

    These look great, Lori! I my turkey puffs after Thanksgiving last year and everyone loved them. I love you idea for adding mushrooms and bacon!

  • Taylor @ FoodFaithFitness wrote:

    I love how elegant these look! And, they have bacon. And cheese. And cream. Hello delicious!