Wild Turkey Recipe

Jeremiah Doughty, From Field to Plate

If you grew up loving Hot Pockets, you’re in luck. This recipe is delicious and a great way to use some of that turkey leg meat, too.

Ingredients 

• 2 sheets puff pastry, thawed

• 2 cups cooked wild turkey meat, finely chopped or shredded

• 8 oz cream cheese, softened

• 1 cup shredded cheddar or Monterey Jack cheese

• 2 fresh jalapeños, seeds removed and finely diced 

• 1 jalapeno sliced thin for topping

• 2 green onions, thinly sliced

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp salt

• ½ tsp black pepper

• 1 egg + 1 tbsp water (for egg wash)

• ¼ cup freshly grated Parmesan cheese

Instructions

1. Preheat Oven

   • Heat oven to 400°F. Line a baking sheet with parchment paper.

2. Make the Filling

   • In a mixing bowl, combine wild turkey, cream cheese, cheddar (or Jack), jalapeños, green onions, garlic powder, smoked paprika, salt, and pepper.

   • Stir until the mixture is creamy and well incorporated.

3. Prepare Puff Pastry

   • On a lightly floured surface, unfold puff pastry sheets. Cut each sheet into 4 equal squares (total of 8 squares).

4. Fill & Fold

   • Place 2–3 tablespoons of filling into the center of each square.

   • Fold pastry over into a triangle (or rectangle) and press edges with a fork to seal.

   • Transfer to the prepared baking sheet.

5. Egg Wash & Topping

   • Brush tops with egg wash.

   • Place two jalapeno rings on each pocket

   • Sprinkle Parmesan cheese generously over each pocket.

6. Bake

   • Bake for 18–22 minutes, or until puff pastry is golden brown and flaky.

7. Cool & Serve

   • Let cool for 5 minutes before serving. Garnish with parsley or cilantro if desired.

   • Eat as is, or serve with ranch dressing or jalapeño aioli for dipping.