TURKEY PUFF PASTRY
Portions : 4 - Preparation : 20 minutes - Cooking : 25 to 35 minutes
Ingredients
- 1 kg (2 lbs) turkey, ground
- 1 onion, chopped
- 45 ml (3 tablespoons) olive oil
- 1 chicken stock cube
- 15 ml (1 tablespoon) tourtière or creton spice blend
- 250 ml (1 cup) carrot, brunoise
- 250 ml (1 cup) green peas
- 2 garlic cloves, minced
- 250 ml (1 cup) white wine
- 250 ml (1 cup) béchamel sauce
- 2 sheets pure butter puff pastry
- 60 ml (4 tbsp.) cranberry jam
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- In a hot skillet, sauté turkey and onion in a little oil for 3 minutes, or until lightly browned.
- Add stock cube, tourtière spices, carrot, peas, garlic and white wine and cook for 10 minutes over medium heat.
- In a bowl, combine meat and béchamel sauce. Check seasoning.
- On a work surface, roll out and cut each puff pastry into 4 x 4'' squares.
- In the center of 4 pastry squares, spread the prepared mixture, leaving a small edge of pastry free.
- Close each filled square with another pastry square, pressing the pastry edges together.
- Place the filled squares on an ovenproof tray lined with parchment paper or a silicone mat, and bake for 15 to 20 minutes.
- Serve with cranberry or bilberry jam.
