1 tbsp olive oil
1 Small red bell pepper, seeded and chopped
3 oz button mushrooms, cleaned and sliced
1 tbsp all-purpose flour
1/2 c TURKEY STOCK
10 oz COOKED TURKEY, diced
4 oz cooked long grain and wild rice
2 tbsp light cream or table cream
Salt and freshly ground black pepper
2 tbsp freshly chopped tarragon
1 Sheet (10" X 15") frozen puff pastry, thawed
1 egg, beaten
Over medium heat, heat oil in a skillet and sauté onion, red peppers and mushrooms for 3-4 minutes or until vegetables are soft.
Sprinkle in the flour and cook for 2 more minutes. Remove pan from the heat.
Gradually stir in turkey stock, return to the heat and cook stirring until thickened. Remove from the heat and stir in turkey, rice, cream, seasonings and tarragon. Allow to cool.
Roll thawed puff pastry out on a lightly floured surface to a 12X6-inch oblong. Place cooled turkey filling on the pastry and brush edges lightly with 1 tablespoon beaten egg.
Fold pastry over, encasing the turkey filling. Seal edges firmly, pressing them together with the back of a knife.
Place on a lightly dampened baking sheet and allow to rest in the refrigerator for 30 minutes. Make 3 to 4 cuts across the top of the pastry. Brush top with 1 tablespoon beaten egg.
Bake in a preheated 425 degree F oven for 20 minutes. Brush pastry top again with the remaining egg and continue to bake for 10-15 minutes or until pastry has risen and is golden brown.
Note: This recipe is a variation of koulibac, a traditional Russian pie.
570 Total Calories
31 g Total Fat
5 g Saturated Fat
120 g Cholesterol
1020 mg Sodium
512 mg Potassium
42 g Total Carbohydrates
3 g Dietary Fiber
4 g Sugars
31 g Protein
30 % Daily Protein
80 % Daily Vitamin C
4 % Daily Calcium
20 % Daily Iron