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Five Cheese
Turkey Vol-au-vent

Servings: 4
Level of difficulty: Medium
Preparation time: 20 minutes
Cooking time: 30 minutes

The sauce will keep for 5 days in the refrigerator.

Ingredients

450 g (1 lb.) of pieces of cooked turkey wings and drumsticks, add pieces of breast
4 pastry shells (large)
1 cup of deep frozen green peas
1 of carrots, peeled and diced
1 red sweet pepper, diced
1 cup of chicken broth

Five Cheese Béchamel Sauce

5 tbs. of butter
5 tbs. of flour
4 cups of cold milk
1 cup of 5-cheese blend, grated
1 tbs. of Dijon mustard
1 tbs. of basil pesto
To taste: salt and pepper

1. In a saucepan, bring to a boil the chicken broth. Add carrots; cover and cook for 5 minutes. Reduce heat to medium. Add turkey, green peas and red pepper. Cover and cook for another 5 minutes. Remove from heat and set aside.

2. Heat the pastry shells in the oven at 180 °C (350°F) for about 10 minutes. Set Aside.

3. In a saucepan, melt the butter over medium heat. Gradually whisk in flour until paste is formed.

4. Pour the cold milk in small threads over the butter and flour mixture. Whisk continuously until smooth and thick.

5. Add mustard, pesto, cheese blend, salt and pepper. Mix well.

6. Pour the béchamel over the turkey and vegetable mixture, and serve on the pastry shells.