Makes: 24 sandwiches
Thaw: 40 minutes
Prep: 10 minutes
Bake: 40 minutes
1 package (17.3 ounces) Pepperidge Farm Frozen Puff Pastry sheets (2 sheets)
1 pound ground turkey
1 1/2 cups Italian-seasoned dry bread crumbs
3/4 cup cranberry sauce
1/4 cup diced onion
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon minced garlic
1 tablespoon ground cumin
1/4 teaspoon ground red pepper
24 arugula leaves
Curry Aioli (recipe follows)
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees. Lightly grease two baking sheets or line with parchment paper.
Unfold 1 pastry sheet on a lightly floured surface and cut into 12 (2-inch circles) using a 2-inch round cookie cutter. Place the pastry circles on the prepared baking sheet. Repeat with remaining pastry. Bake for 20 minutes or until golden.
Thoroughly mix the turkey, egg, bread crumbs, cranberry sauce, onion, cilantro, garlic, cumin and red pepper in a medium bowl. Shape the mixture into 24 (2-inch thick) burgers. Place the burgers on a baking sheet. Bake for 20 minutes or until cooked through.
Split the pastry circles in half. Place burger on the bottom pastry layer. Top with an argula leaf and 1 tablespoon of the aioli.
Curry Aioli: Stir 1/2 cup mayonnaise, 2 green onions, minced, 3 cloves garlic, 1 tablespoon maple syrup, 1 teaspoon curry powder, 1/2 teaspoon smoked paprika, 1 teaspoon grated lime peel, 1 tablespoon lime juice in a small bowl until the ingredients are mixed.