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Bouchée à la Reine with Turkey

The Classic Catering People
Bouchée à la Reine with Turkey
Bouchée à la Reine with Turkey (Photo courtesy of The Classic Catering People)
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Bouchée à la Reine with Turkey

Bouchée à la Reine with Turkey

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Course Main Dish
Servings 8 people

Ingredients
  

  • 8 vol-au-vent pastry shells
  • 1 1/2 lbs. turkey diced cooked
  • 1/2 cup Chanterelles mushrooms chopped (or any mushroom of your choice)
  • 1 small sweet onion chopped
  • 2 tbs. unsalted butter
  • 1 tbs. white wine
  • handful parsley chopped

Sauce

  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 1 cup milk
  • pinch thyme
  • 1/2 cup chicken stock (or broth)
  • coarse salt and pepper for seasoning
  • 1 egg for wash

Instructions
 

  • In a pan, fry the onion in the butter until soft and golden; add the diced mushrooms and sauté for 2 minutes. Add the turkey and sauté 2 minutes. Then add the white wine and let the sauce reduce for 3 minutes. Set aside.
  • Pre-heat oven 380°F. Prepare the béchamel sauce – melt the butter in a casserole, and gradually add the flour and the milk with a whisk on medium heat. Add in chicken stock. It should become thicker and thicker. Lower the heat and stir firmly and quickly until desired thickness. Set aside.
  • Take out the pastry shells and brush with egg wash, heat for 8-10 minutes or until golden brown. Now you can mix the turkey with the béchamel sauce. Reheat slightly for 2 minutes on a low-heat. Fill generously each shell and place ‘hat’ shell on top. Sprinkle with chopped parsley. Serve either as a starter or as a main course with a salad on the side.
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