Turkey Veloute in Puff Pastry

Culinary Setting
Boneless Breast, Turkey Broth
Dish Type


10 Each puff pastry squares, 5 inches x 5 inches

3 Each eggs, for eggwash

10 oz carrot, cubed

Broccoli florets

Veloute Sauce

3 oz butter

1/2 tbsp garlic, freshly minced

3 oz all purpose flour


2/3 c dry white wine

1/2 tbsp fresh oregano, minced

1/2 tbsp fresh thyme, minced

Salt and white pepper To Taste

3 oz butter substitute

2-1/2 lbs TURKEY BREAST, cubed, 3/4 inch x 3/4 inch

10 oz red pepper, seeded and cubed

10 oz whipping cream



Cut each pastry square into 2 triangles. Brush one triangle with water and place the second triangle over the first. Make a cap with a round cutter.

Brush the tops with eggwash. Bake pastry triangles in preheated conventional oven at 350 degrees Fahrenheit for 10-12 minutes. Remove from oven and cool. Remove cap and hollow out shells.

Blanch carrots and broccoli. Set aside.

To make sauce: Heat butter in sauce pan. Add garlic and saute for 2 seconds. Add flour and make a blond roux. Add stock and wine. Mix with wire whip. Bring to boil. Reduce heat and simmer for 20-25 minutes. Add herbs and season to taste.

To Order: Add 1 teaspoon of butter substitute to saute pan and saute turkey for 3 to 4 minutes. Add reserved carrot, broccoli and red pepper cubes and saute for 3 more minutes.

Add 2 ounces of sauce to turkey mixture and simmer for 2 to 3 more minutes. Add 1 ounce of cream and heat through for 1 minute.

Place warm pastry shell on plate and spoon turkey mixture into shell. Top with pastry cap. Garnish as needed.

Nutrition Facts

440 Total Calories

200 Calories from Fat

23 g Total Fat

35 % Daily Total Fat

12 g Saturated Fat

60 % Daily Saturated Fat

200 g Cholesterol

67 % Daily Cholesterol

640 mg Sodium

27 % Daily Sodium

23 g Total Carbohydrates

8 % Daily Total Carbohydrates

3 g Dietary Fiber

12 % Daily Dietary Fiber

3 g Sugars

33 g Protein

110 % Daily Protein

110 % Daily Vitamin C

6 % Daily Calcium

15 % Daily Iron