Directions (continued)

• chop. Strain remaining broth through a fine mesh strainer. Set aside
• mushrooms and broth.
• In a large skillet, saute onion in butter until softened. Reduce heat
• to medium-low; cook, stirring occasionally, for 10 minutes or until
• golden brown. Add the tarragon, salt, pepper and reserved mushrooms
• and broth. Bring to a boil; cook over medium heat until liquid is
• evaporated.
• On a lightly floured surface, unfold puff pastry. Roll each sheet
• into a 12-in. x 10-in. rectangle; cut each into 2 pieces. Transfer
• to a greased baking sheet. Spoon mushroom mixture onto each pastry;
• top with turkey and cream cheese.
• Lightly brush pastry edges with water. Bring long sides over filling,
• pinching seams and ends to seal. Turn pastries seam side down. Cut
• small slits into pastry. Brush tops with egg. Bake at 400° for
• 20-25 minutes or until golden brown.
• Meanwhile, in a small saucepan, combine the broth, wine and vinegar.
• Bring to a boil; cook until liquid is reduced by half. Stir in
• cranberry sauce until melted. Serve with pastries. Yield: 4
• servings.