Turkey Dinner Vols-au-vent

1 (10 oz/284 g) frozen Tenderflake Pastry Shells

1 C (250 ml) packed leftover stuffing, warmed

1 C (250 ml) frozen peas, cooked, or leftover diced cooked vegetables, warmed

2 C (500 ml) diced cooked turkey, warmed

1/4 C cranberry sauce

Place vol-au-vents (pastry shells) on a Sheet Pan lined with Sheet Pan Liners and bake according to package directions.

Divide stuffing between vol-au-vents.

Divide and spoon in peas and turkey.

Place on plates, spoon cranberry sauce over top and drizzle with prepared gravy.