Turkey Mushroom Turnovers with Cranberry Sauce

Step 1: Filling ... First, I use the canned potatoes since they are already cooked. They are perfect for this dish. Add the butter to a large non stick pan; and, bring to medium high heat. Add the onion and mushrooms, and cook approximately 5 minutes until tender.

Step 2: Then, add the potatoes, salt and pepper; and, cook another couple of minutes until heated through. Add the gravy, herbs, and chicken; and, simmer a few minutes on medium low heat. I usually start with 1/2 cup gravy; but, if it seems a bit too dry - you can add a bit more.

Step 3: Pastry ... I like to thaw my puff pastry in the refrigerator. Place the pastry on a lightly floured surface (so it doesn't stick); and roll out each sheet so, it is flat and even. Cut into 4 squares.

Step 4: Fill each square with approximately 1/4 cup filling, or a bit more. Lightly brush the edges with a little water, fold corner to corner so you half a triangle; then, using a fork, crimp the edges - make sure the edges are sealed well. Poke the top with 3-4 slits using a knife; then, brush with the egg wash (a mix of the eggs and water).

Step 5: Bake ... Transfer the pastries to a sheet pan lined with parchment paper. Bake on the middle shelf, in a 400 degree oven; for 15-25 minutes until golden brown.

Step 6: Cranberry Sauce ... As the pastries cook, warm up your sauce. I usually do this right in the microwave. Simply add everything and cook a couple of minutes on medium heat.

Step 7: Serve and ENJOY! ... As I said - these make a great lunch; or nice light dinner.