Turkey Vol au Vent Shells
Crispy puff pastry filled with creamy leftover turkey tidbits.
Prep Time10 minutes mins
Cook Time17 minutes mins
Total Time32 minutes mins
Course: Main Dish
Cuisine: American
Servings: 6 servings
Calories: 380kcal
- 2 cups turkey meat finely diced can substitute leftover chicken
- 1 cup mushrooms finely diced
- ¼ cup white wine Optional
- 1 medium shallot
- ½ cup green peas
- 1 can condensed cream soup
- Salt and pepper to taste
- 6 frozen vol au vent shells (puff pastry shells)
- ⅓ cup pomegranate seeds or dried cranberries
Preheat oven to 375 degrees.
Let frozen pastries rest at room temperature about 10 minutes while you prepare the filling.
Sauté the mushrooms in a pan until they release their juices. Add wine, if using and cook until wine evaporates.
Add the turkey and all the other ingredients (except the pastry shells) to the sauce pan and heat through.
When the oven comes to temperature cook the pastry shells according to the manufacturer's instructions. Usually about 15-17 minutes. Let them sit for about 5 minutes after they come out of the oven. Remove the inner circle of pastry to create a deep well in the pastry. You can reserve the center and put it back on as a cap once filled.
Divide the turkey mixture evenly among the six pastries. Sprinkle with pomegranate seeds or dried cranberries to garnish.
Calories: 380kcal | Carbohydrates: 30g | Protein: 16g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 437mg | Potassium: 311mg | Fiber: 2g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg