In a bowl, combine turkey, stuffing, cheese, green onions, parsley and gravy. Add a little more gravy if the filling is too dry. Season as needed with salt and pepper.

In a small bowl, beat egg well with water and set aside (see note).

Unfold a sheet of pastry onto a lightly floured cutting board and roll it out gently to make a 12-inch square. Cut the pastry into 9 (3-inch) squares. Very lightly brush the surface of each square with egg wash. (Just enough to make it sticky, NOT wet!)

Place a mound of filling in the center of each square, leaving a border on all sides. Top with a scant teaspoon of cranberry sauce. Fold the edges over to form a triangle. (If the filling oozes out, you have too much.) Press down all around the filling to seal the edges well; with a knife, trim any uneven edges. With the tip of your knife, cut a small slit in the top of each pastry to create a vent. Brush the top of each turnover with a light coating of egg wash.

Repeat the procedure with the second sheet of pastry.

You may freeze these pastries at this time and bake as needed or bake right away. To freeze, lay pastries in a single layer on a baking sheet and freeze solid. Seal in a freezer bag and store until ready for use.

To cook fresh pastries: Preheat oven to 425° F. Bake for 15 to 20 minutes, or until deep golden brown.

To cook frozen pastries: Preheat oven to 425° F. Bake for 20 to 25 minutes, or until deep golden brown.

Special notes:

This is called an “egg wash” and is used in most pastry baking, not only to act as a “glue” for sealing but also to glaze the top during baking and give a glossy finish to the dish.