Turkey Phyllo Cups with Brie and Cranberry Sauce

With these handheld turkey pastry cups, you get all the fall flavor without the overwhelming effort. Making the filling a day or two ahead of time will make the day that much simpler, allowing you to have a turkey dish on the table and ready to enjoy in less than a half hour. And, for an equally delicious plant-based version, you can easily omit the cheese and switch out the turkey for a veggie ground.

Turkey Phyllo Cups with Brie and Cranberry Sauce

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Servings

12

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Ingredients

• 1 Tbsp avocado oil plus extra for brushing phyllo
• 3/4 cup diced onion
• 3/4 cup diced celery
• 2 garlic cloves peeled and crushed
• 1 lb ground turkey
• 1 Tbsp dried sage
• 1 Tbsp dried thyme
• Salt and pepper to taste
• 4 phyllo sheets
• 3.5 oz brie cheese
• Cranberry sauce for garnish, homemade or store bought (see tipbox)

Ingredients 1 Tbsp avocado oil plus extra for brushing phyllo 3/4 cup diced onion 3/4 cup diced celery 2 garlic cloves peeled and crushed 1 lb ground turkey 1 Tbsp dried sage 1 Tbsp dried thyme Salt and pepper to taste 4 phyllo sheets 3.5 oz brie cheese Cranberry sauce for garnish, homemade or store bought (see tipbox)

Servings 12 Print Recipe

Instructions

1. Preheat oven to 375 F.
2. In large saucepan on medium-high heat, add oil, onion, celery, and garlic and sauté for 5 minutes. Add turkey, sage, and thyme and cook until all pinkness is gone. Season with salt and pepper, to taste. Set aside.
3. Cover 4 phyllo pastry sheets with a damp tea towel to prevent them from drying out and becoming difficult to work with. On clean surface area, place first sheet down and lightly brush with avocado oil; place second sheet on top and continue process with all 4. With sharp knife, press blade into the pastry to cut (as opposed to using a back-and-forth motion, which may tear the pastry) into 12 equal squares.
4. Lightly brush muffin tin with avocado oil, then place each phyllo square into muffin tin, carefully pushing the pastry down into the edges. Spoon approximately 1/4 cup turkey filling into each. Slice brie cheese into 12 equal pieces and place on top of turkey. Bake in preheated oven for 15 minutes, or until golden brown and cheese is melted.
5. Once baked, let cool for 5 minutes in muffin tins, then remove and serve warm topped with cranberry sauce.