Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1/2 cup diced white onion
  • 1 cup sliced button mushrooms (washed)
  • 1 cup diced carrots
  • 1 clove minced garlic
  • 2 1/2 cups chicken broth
  • 2 tablespoons white wine
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon dried thyme
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 3 cups chopped cooked turkey breast (Or leftover turkey)
  • 1/2 cup frozen green peas (defrosted )
  • 3 tablespoons chopped jarred pimentos
  • salt and pepper
  • 12 vol-au-vent puff pastry shells

Instruction

  • In a large, deep-sided lidded skillet, melt the butter and saute the onions, mushrooms, and carrots until the onions are soft, around 15 minutes. Add in the garlic and saute until browned and fragrant, around 2 minutes.
  • Pour in the turkey or chicken stock, wine, celery salt and thyme. Place the lid on top and simmer for another 20-25 minutes until the carrots are tender.
  • Whisk together the cream and cornstarch, then whisk into the skillet, making sure to keep whisking until there are no lumps and the mixture is smooth.
  • Mix in the turkey, peas and pimentos. Salt and pepper to taste. Cover again and simmer on low for 10 minutes.
  • While the mixture is simmering, prepare the vol-au-vent pastry according to the package instructions.
  • To serve, place a pastry on a plate,, remove the pre-cut center circle and set aside. Ladle a large scoop of the turkey ala king into the center of the pastry, then top with the reserved pastry circle. Sprinkle with freshly minced parsley and serve.