Ingredients

The following ingredients have 6 Servings
  • 2 cups turkey meat finely diced (can substitute leftover chicken)
  • 1 cup mushrooms finely diced
  • 1/4 cup white wine (Optional)
  • 1 medium shallot
  • 1/2 cup green peas
  • 1 can condensed cream soup
  • Salt and pepper to taste
  • 6 frozen vol au vent shells ((puff pastry shells))
  • 1/3 cup pomegranate seeds (or dried cranberries)

Instruction

  • 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.