Leftover Turkey Vol-Au-Vent

Preparation time

20 Minutes

Cooking time

15 Minutes

Serves

6

Never waste that leftover turkey again with this very easy and delicious recipe using crunchy vol-au-vents and a few other ingredients that you probably have lying around the kitchen.

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Watch the video to see how to make these tasty vol-au-vents.

Ingredients

1
cup (or 250 millilitres)
Chicken Stock
3
tablespoons
Butter
110
grams
Mushrooms
, trimmed and chopped
1
tablespoon
All-Purpose Flour
2
cups
Turkey Meat
, (you can use leftovers), diced
1
cup
Frozen Green Peas
, thawed and boiled
1-2
teaspoons
Mustard
A few
handfuls of
Fresh Parsley
, chopped
1
Onion or Large Shallot
, minced
1
clove
Garlic
, minced
A splash of (about 2 tablespoons)
White Wine
1
cup
Bacon
, roughly diced
1/4
cup (or 60 millilitres)
Creme Fraiche
Salt and Pepper
6
Vol Au Vent Shells
1
handful
Spring Onions
, chopped

Directions

Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
Melt the butter in a saute pan and fry the onions for 2 minutes.
Add the bacon and saute lightly until just turning brown.
Add the mushrooms and cook until shrunken, dark and golden.
Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute.
Add the wine and cook until it disappears. Pour in the stock, add the turkey and cook, stirring, until the sauce thickens, about 3 minutes.
Stir in the creme fraiche and mustard.
Add the green peas.
Season with salt and pepper. Stir in the parsley and spring onions.
Spoon the turkey mixture into the vol au vent shells and serve hot.
You can also serve with steamed rice.

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