2 packages (16 ounces each) frozen peas and carrots, thawed
1 package (8 ounces) cream cheese, cubed
1/4 teaspoon pepper
Thaw one sheet of puff pastry.
Preheat oven to 400°. Cut pastry into six squares. Cut each square in half diagonally; transfer to two greased baking sheets. Bake 10-15 minutes or until golden brown.
Meanwhile, in a Dutch oven, combine soup, turkey, peas and carrots, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, 5 minutes or until cream cheese is melted. Serve half of the turkey mixture with puff pastry triangles. Cool the remaining turkey mixture; transfer to freezer containers. May be frozen for up to 3 months.
To use frozen turkey mixture, thaw in the refrigerator overnight. Thaw remaining puff pastry; prepare and bake pastry triangles as directed. Place turkey mixture in a large saucepan and heat through. Serve with puff pastry triangles.