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Holidays are the worst part of the holidays. So much stress and work, and for what? Do you really need all the bells and whistles to enjoy spending time with family and friends? To help simplify your Thanksgiving here’s an easy recipe for Thanksgiving Pockets. They make a very easy last-minute dish or provide an excellent way to use up leftovers after the holidays. Either way, these pockets are sure to impress your friends with your culinary prowess.
These pockets are very versatile. You can use any of your favorite vegetables, sauces, and protein sources. If you would like to cook all the vegetables from scratch, go for it! Freshly sauteed mushrooms would be good, or caramelized onions. If you plan to go this route, make sure to cook out all of the liquid so you don’t end up with soggy pockets.
Personally, I opted for canned cranberry sauce, frozen vegetables in steamer bags, and veggie sausage. Generally, I try to stay away from meat replacements since they’re overly processed, but they’re great in a pinch. And this recipe is meant to be a pinch. Just throw everything in the microwave while the oven warms up. Assemble all of the ingredients, bake, and show off to your friends!
Puff pastry dough forms the base of these Thanksgiving Pockets. Check the package to make sure they’re vegan or vegetarian before you buy them. Pepperidge Farm brand is vegan, by the way. Let the pastry sheets thaw, then cut them each into quarters. Place half of the sheets on baking sheets, then top with the various fillings.
Top them off with the remaining pastry sheets, then press the edges with a fork as you do with pie crusts. The pastry sheets won’t stick together very well but don’t stress about it. They’ll bake together anyway.
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- *2 Packages Frozen Puff Pastry (4 sheets total)
- 1 Can Cranberry Sauce
- Veggie Sausage, such as FieldRoast or Tofurky links.
- Frozen Tater Tots, ~25 total
- **Frozen Butternut Squash Spirals, steamer bag
- **Frozen Green Beans, steamer bag
- Let the pastry come to room temperature before starting.
- Preheat the oven to 350. Grease a baking sheet, and spread the tater tots in a single layer. Pop them in the oven while the oven heats up. Don't forget about them! You just need them soft enough to smush.
- Prepare each of the frozen vegetable according to the package
- Shred three of the sausage links, either by hand or in a food processor.
- Remove the tater tots from the oven. Place them in a bowl and smash with a fork.
- Cut each sheet into quarters. Lay 8 of the squares out on ungreased baking sheets.
- Top each square with cranberry sauce, leaving a 1" border clear. Add the tater tots, sausage, and veggies. Gently press the toppings flatter.
- Top each square with the remaining pastry squares. Press the edges together with a fork like you're finishing a pie. The edges may not stay together, but don't worry about it. They will bake together anyway.
- Bake for 30-35 minutes, until cooked through.
* Make sure the puff pastry is vegan or vegetarian. Pepperidge Farm brand is vegan.
** Substitute any vegetables that you like. I recommend using steamable bags for ease, though any frozen veggies would work. You could even use canned if you really wanted to.