About this recipe:This is a delicious and quick way to use up leftover roast turkey or chicken. Serve the creamy turkey over squares of puff pastry or in vol au vent cases for something of an improvised pie. Alternatively, serve the turkey over rice.
2 tablespoons butter
3 fresh mushrooms, sliced
1 tablespoon plain flour
250ml turkey or chicken stock
125ml double cream
150g chopped cooked turkey
50g frozen garden peas, thawed
salt and freshly ground black pepper to taste
1 sheet shop-bought puff pastry or vol au vent cases
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Method Prep:10min › Cook:15min › Ready in:25min
In a large frying pan over medium low heat, cook butter until golden brown. Saute mushrooms until tender. Stir in flour until smooth. Slowly whisk in stock, and cook until slightly thickened.
Stir in cream, turkey and peas to the stock mixture. Reduce heat to low, and simmer until thickened. Season with salt and pepper.
Preheat the oven to 180 C / Gas mark 4. Line a baking tray with parchment, and place the four puff pastry squares or vol au vent cases on the tray. Remove the puff pastry from the oven once golden brown. Place one square of pastry on each plate, and top with the turkey mixture. Serve immediately.
I put *all* my leftover turkey (when I can no longer face it cold!)into a creamy sauce and freeze it, thus having the ingredients for a delicious vol-au-vent throughout the year. Last year I didn't use it often enough and still have some 2010 turkey left while the 2011 is being prepared - 28 Dec 2011