Turkey Vols au Vent recipe
information
460 calories per serving
ingredients
4 large or 8 small bought, ready-cooked vols-au-vent
575 g (1 lb 4 oz) turkey breast
1 onion
100 g (4 oz) mushrooms
2 tablespoons oil
1 tablespoon flour
150 ml (1/4 pint) white wine
150 ml (1/4 pint) meat stock
4 tablespoons creme fraiche
1 teaspoon lemon juice
few drops Worcestershire sauce
salt and freshly milled white pepper and sugar
Garnish
1/2 lemon
1 tomato
575 g (1 lb 4 oz) turkey breast
1 onion
100 g (4 oz) mushrooms
2 tablespoons oil
1 tablespoon flour
150 ml (1/4 pint) white wine
150 ml (1/4 pint) meat stock
4 tablespoons creme fraiche
1 teaspoon lemon juice
few drops Worcestershire sauce
salt and freshly milled white pepper and sugar
Garnish
1/2 lemon
1 tomato
method
1. Crisp up the vols-au-vent cases in the oven and keep them warm. Cut the turkey into small cubes. Finely dice the onion. Trim and wipe the mushrooms, then slice them.
2. Heat the oil in a frying pan and fry the meat and onion. Add the mushrooms, sprinkle on the flour and cook for a few minutes, stirring from time to time. Stir in the wine and stock and simmer over a low heat for 10 minutes.
3. Stir in the creme fraiche and season to taste with the remaining ingredients.
4. Spoon the filling into the hot vols-au-vent cases and serve on a prewarmed plate. Garnish with lemon slices and tomato.
2. Heat the oil in a frying pan and fry the meat and onion. Add the mushrooms, sprinkle on the flour and cook for a few minutes, stirring from time to time. Stir in the wine and stock and simmer over a low heat for 10 minutes.
3. Stir in the creme fraiche and season to taste with the remaining ingredients.
4. Spoon the filling into the hot vols-au-vent cases and serve on a prewarmed plate. Garnish with lemon slices and tomato.
serving amount
serves 4
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