1 pack of puff pasty
1 breast of leftover turkey meat
2 cups of leftover collard greens
3 tbs butter
3 tbs flour
1/2 cup heavy cream
1 pack of cream cheese
1 cup broth
Cube the breast meat
Rinse and drain the collards
Melt butter in a large skillet on medium heat, then add the flour. Cook until flour turns slightly brown.
Stir in collards and cook for 3 minutes then add cream cheese.
Add cream and broth and cook down a little.
Mix in breast meat and remove from heat (I also added 1 cup of frozen corn to the mixture)
I used individual baking dishes. Spray them with no stick spray, fill with filling and top with enough pasty to completely wrap around the top of the dish.
Bake at 375 until puff pastry is brown and crispy.