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Turkey pie with vegetables and a fresh green salad

Vegetables and Fruits, Poultry

A classic Quebec dish using local produce from here!

Ingredients

Recipe for 4 persons

Turkey

2 Unit(s)
Turkey breast

Garnishes

50 Gr
Butter
50 Gr
Wheat flour
500 Ml
Chicken stock
0.50 Tsp
Cayenne pepper
125 Ml
35% cooking cream
3 Unit(s)
Carrot
3 Unit(s)
Yukon gold potatoes
1 Unit(s)
Onion
1 Clove(s)
Chopped garlic
0.50 Bunch(es)
Chives
120 Gr
Swiss cheese

Puff pastry

0.50 Leaf(ves)
Puff pastry
1 Unit(s)
Egg

Salad

4 Handful(s)
Mixed greens
1 Unit(s)
Lemon zests
5 Tbsp
Home vinaigrette
  • Salt and pepper
  • Vegetable oil

Preparation time: 60 min

Preheat your Four at 375 °F

  • Preparation

    Peel the carrots and potatoes and cut all the vegetables into 5mm cubes.

    Cut the turkey breasts into 1cm cubes.

    Peel and mince the onion and finely slice the chives.

    In a mixing bowl, combine the egg and 2 tbsp of water to make the egg wash.

  • Turkey and garnishes

    In a hot skillet with vegetable oil, sear the turkey cubes and then remove them from the pan.  In the same skillet, add a knob of butter, let melt and add the flour.  This will give you a roux.  Cook for 1 minute and then add the chicken stock while whisking.  Cook until it thickens.

    Season the sauce iwth salt and cayenne pepper and then add the cream.

    Lower the heat and add the carrot and potato cubes.  

    Add the turkey back into this mixture.

    Transfer this mixture to a baking sheet to quickly cool it off in the fridge.

  • Puff pastry

    Cut the puff pastry into circles the size of your choice, making sure they are big enough to seal around the top of your baking dish(es).  Let rest in the fridge for one hour before using.

  • Putting it together

    Fill the baking dishes with the turkey mixture, lightly brush the puff pastry circles iwth water and seal the top of each dish.  Next, brush the eggwash on top of the puff pastry tops.  Using a paring knife, make a nice criss cross patern by scoring the dough lightly.

    Transfer to the oven at 400C and cook until nice and golden brown.  Let rest 10 minutes and then serve.

  • Plating

    In a mixing bowl, combine the salad and the homemade vinaigrette with lemon zests.

    Place the salad on a plate with the turkey pie beside it.

If you score the dough before brushing with egg wash, the eggs will coagulate and block the hole and you run a risk of the top ripping.

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