Turkey & Mushrooms in Pastry Shells


All you need is a package of puff pastry shells, a can of turkey gravy and a jar of sliced mushrooms to turn leftover turkey into a delicious dish.

  • Prep: 35 minutes
  • Cook: 5 minutes
  • Serves: 6
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3 8



  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 1 can (10 1/2 ounces) Campbell’s® Turkey Gravy

  • 1/8 tsp. ground black pepper

  • 1 can (about 4 1/2 ounces) sliced mushrooms, drained

  • 2 cups cubed cooked turkey


  1. Heat the gravy, black pepper, mushrooms and turkey in a 2-quart saucepan over medium heat until the mixture is hot and bubbling.  Spoon the turkey mixture into the pastry shells.

  2. Serving Suggestion: Serve with buttered peas with chopped fresh mint leaves. For dessert serve angel food cake.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


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