Ingredients
Equipment
Method
- Heat the olive oil in a skillet over medium heat and cook the diced turkey until golden brown, about 5-7 minutes. Season with salt and pepper and set aside.
- In the same skillet, sauté the shallot until soft, then add hot chicken stock and let it simmer for 3 minutes.
- Stir in the cream, Parmesan, and a pinch of nutmeg. If the sauce is too thin, mix cornstarch with cold water and stir it in to thicken.
- Fold the cooked turkey into the sauce, coat evenly, then preheat your oven to 350°F (180°C).
- Fill each puff pastry shell with the turkey mixture and place them on a baking sheet.
- Bake for 10 minutes to warm through and crisp up the pastry, then garnish with fresh parsley before serving.
Nutrition
Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gCholesterol: 80mgSodium: 700mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 10mgIron: 8mg
Notes
Use high-quality Parmesan for the best flavor; it makes a huge difference.
Don’t skip the nutmeg; it adds subtle warmth to the dish.
Prepare ingredients ahead of time for a smoother cooking process.
For leftover storage, keep in an airtight container in the fridge for up to 3 days, reheating in the oven to maintain crispiness. For longer storage, freeze the unbaked filled pastries and bake from frozen, adding a few extra minutes.
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