Ingredients
1 cup chicken broth1 cup dried wild mushrooms1 medium onion, thinly sliced2 tablespoons butter1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon1/4 teaspoon salt1/4 teaspoon pepper1 package (17.3 ounces) frozen puff pastry, thawed8 ounces thinly sliced cooked turkey1/2 cup spreadable chive and onion cream cheese1 large egg, room temperature, beatenSAUCE:1 cup chicken broth1 cup dry red wine or additional chicken broth1/2 cup balsamic vinegar3/4 cup jellied cranberry sauce
Preparation
Preheat oven to 400°. In a small saucepan, combine broth and mushrooms; bring to a boil. Remove from the heat; let stand until mushrooms are softened, 15-20 minutes. Using a slotted spoon, remove mushrooms; coarsely chop. Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth.
In a large skillet, cook and stir onion in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 10 minutes. Add the tarragon, salt, pepper and reserved mushrooms and broth. Bring to a boil; cook over medium heat until liquid is evaporated.
On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x10-in. rectangle; cut each into two pieces. Transfer to a greased baking sheet. Spoon mushroom mixture onto each pastry; top with turkey and cream cheese.
Lightly brush pastry edges with water. Bring long sides over filling, pinching seams and ends to seal. Turn pastries seam side down. Cut small slits into pastry. Brush tops with egg. Bake until golden brown, 20-25 minutes.
Meanwhile, in a small saucepan, combine the broth, wine and vinegar. Bring to a boil; cook until liquid is reduced by half. Stir in cranberry sauce until melted. Serve with pastries.
