This is a great salty and sweet pastry, and it can be a great use of Thanksgiving leftovers.
Turkey breast (whole or cold cuts)
Monterey Jack (or Havarti)
Puff pastry (2 full sheets)
Salt (to taste)
Pepper (to taste)
Start by cutting your sheets of puff pastry in half (to make a total of 4 sheets). They should also be thawed a bit so that they’re malleable, but still cold.
Next, add a layer of sliced cheese to each base layer of pastry, then add a layer of turkey (season with salt and pepper if needed), then a layer of cranberry sauce. Finish with another layer of cheese, and be sure to leave a border of clean pastry around the edge (so that it seals well).
Next, dab a bit of water around the border of your base pastry, then cover everything with your top layer of pastry. Use a fork to press and seal the edges, then brush a beaten egg over the entire surface of the pastry.
Finally, make two or three slits on the top to serve as vents, then bake the pastry at 350 degrees for 35-40 minutes.