Turkey Vols au Vent

Turkey Vols au Vent

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The vols au vent is a little time consuming and difficult, but the end result is worth it. You can also make them ahead of time and freeze them to save yourself some trouble on the day of.
Servings: 4
Calories: 557


  • 4 large or 8 small bought ready-cooked vols-au-vent
  • 1 lb 4 oz turkey breast
  • 1 onion
  • 4 oz mushrooms
  • 2 tablespoons oil
  • 1 tablespoon flour
  • 1/4 pint white wine
  • 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


  • 1/2 lemon
  • 1 to mato


  • 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.
  • 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.
  • Stir in the creme fraiche and season to taste with the remaining ingredients.
  • Spoon the filling into the hot vols-au-vent cases and serve on a prewarmed plate. Garnish with lemon slices and tomato.
Calories: 557 kcal
Carbohydrates: 31 g
Protein: 37 g
Fat: 30g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 77 mg
Sodium: 472 mg
Potassium: 649 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 289 IU
Vitamin C: 15 mg
Calcium: 42 mg
Iron: 3 mg
Cuisine French
Ingredients Cooked turkey, Turkey
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