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Turkey Cranberry Stuffed Pastries

Want all the goodness of a pot pie but only cooking for 2 people? No problem! Grab 2 of our Bistro® Bowl salads and a few savory ingredients and you’ll have an on-the-go dinner in no time!


  • 1 (17.3 ounces) package puff pastry (2 sheets)
  • 1 Kale Apple Veggie Bistro Bowl® (dressing reserved for other uses)
  • 1 Turkey Cranberry Baby Kale Bistro Bowl®
  • 1 carrot, small diced
  • ½ of a rib of celery, small diced
  • 1 tablespoon salted butter
  • 1 tablespoon flour
  • ¾ cup chicken stock
  • ½ cup heavy cream
  • Black pepper, to taste


Preheat oven to 400 degrees.

Remove puff pastry from freezer and lay out sheets on a towel to allow to thaw.

In a large saute pan pour entire Kale Apple Veggie Bistro Bowl® (except the salad dressing) into the pan. Add the turkey from the Turkey Cranberry Bistro Bowl® to the pan and reserve remaining parts of the kit for side salads.

Add carrot, celery and butter to pan and cook on high for 2-3 minutes. Lower heat to medium-high.

Add flour and stir to coat veggies. Cook 1 minute.

Add stock all at once while stirring vigorously. Cook 4-5 minutes until slightly thickened.

Add heavy cream and season to taste. Cook 1 minute and set aside. Filling should be thickened and not runny, cook longer if necessary.

Check puff pastry, it should be flexible but still very cold. If not yet flexible, wait a few minutes longer.

Cut puff pastry sheets in half diagonally. Cover half of triangle with filling and fold pastry over to form a pocket. Crimp edges with a fork.

Bake for 15-20 minutes on cookie sheet until nicely browned.

Cut in half and serve with side salads made with remaining salad ingredients.

turkey cranberry stuffed pastries
4 large pockets (8 halves) and 2 side salads
35-40 minutes
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