© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
10 Each puff pastry squares, 5 inches x 5 inches
3 Each eggs, for eggwash
10 oz carrot, cubed
Broccoli florets
Veloute Sauce
3 oz butter
1/2 tbsp garlic, freshly minced
3 oz all purpose flour
1 qt TURKEY STOCK
2/3 c dry white wine
1/2 tbsp fresh oregano, minced
1/2 tbsp fresh thyme, minced
Salt and white pepper To Taste
3 oz butter substitute
2-1/2 lbs TURKEY BREAST, cubed, 3/4 inch x 3/4 inch
10 oz red pepper, seeded and cubed
10 oz whipping cream
Cut each pastry square into 2 triangles. Brush one triangle with water and place the second triangle over the first. Make a cap with a round cutter.
Brush the tops with eggwash. Bake pastry triangles in preheated conventional oven at 350 degrees Fahrenheit for 10-12 minutes. Remove from oven and cool. Remove cap and hollow out shells.
Blanch carrots and broccoli. Set aside.
To make sauce: Heat butter in sauce pan. Add garlic and saute for 2 seconds. Add flour and make a blond roux. Add stock and wine. Mix with wire whip. Bring to boil. Reduce heat and simmer for 20-25 minutes. Add herbs and season to taste.
To Order: Add 1 teaspoon of butter substitute to saute pan and saute turkey for 3 to 4 minutes. Add reserved carrot, broccoli and red pepper cubes and saute for 3 more minutes.
Add 2 ounces of sauce to turkey mixture and simmer for 2 to 3 more minutes. Add 1 ounce of cream and heat through for 1 minute.
Place warm pastry shell on plate and spoon turkey mixture into shell. Top with pastry cap. Garnish as needed.
440 Total Calories
200 Calories from Fat
23 g Total Fat
35 % Daily Total Fat
12 g Saturated Fat
60 % Daily Saturated Fat
200 g Cholesterol
67 % Daily Cholesterol
640 mg Sodium
27 % Daily Sodium
23 g Total Carbohydrates
8 % Daily Total Carbohydrates
3 g Dietary Fiber
12 % Daily Dietary Fiber
3 g Sugars
33 g Protein
110 % Daily Protein
110 % Daily Vitamin C
6 % Daily Calcium
15 % Daily Iron