Cooking Directions

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375°F. Stir the egg and water with a fork in a small bowl.
• Stir the gravy, flour and poultry seasoning in a 9-inch deep-dish pie plate or 11 x 8-inch (2-quart) shallow baking dish. Add the turkey, sweet potatoes and cranberries and stir to coat.
• Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 12 x 10-inch rectangle. Brush the baking dish edges with the egg mixture. Place the pastry over the turkey mixture. Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim and flute the edges. Brush with the egg mixture. Cut several 2-inch long slits on the top.
• Bake for 35 minutes or until golden and filling is hot.

Ingredients

• 0.5 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet)
• 1 egg
• 1 tablespoon water
• 2 cans (10 1/2 ounces each ) Campbell’s® Turkey Gravy
• 3 tablespoons all-purpose flour
• 1 teaspoon poultry seasoning
• 3 cups coarsley chopped cooked turkey
• 2 large sweet potato, cut into cubes (about 3 cups)
• 0.5 cup sweetened dried cranberries