Festive Vol au Vent
A flavoursome, fruity mix of turkey, pheasant and forest mushrooms served in festive Pidy Star shaped puff pastry shells.
- 4 Pidy Star Bouchée (re-heated)
- 4 turkey fillets
- 300ml wild poultry stock
- 1 bag chestnuts (baked)
- 1 box of mixed forest mushrooms
- Sea salt
- 300g minced pheasant meat
- A handful of hazelnuts
- A handful of cranberries
- 1 egg
- 1 tbsp breadcrumbs
- Heat a knob of butter in a pan and fry the turkey until golden brown, season with salt and pepper
- Add the stock and cook on low heat for 10 minutes
- When cooked, add the cream and dill and cook for 5 minutes more
- Chop the cranberries and hazelnuts, then mix through with the pheasant meat
- Beat the egg and add to the mixture along with the breadcrumbs
- Roll the mixture into balls and then fry in butter
- Fry the mushrooms in butter and finish with thyme, pepper and salt
- Fry the chestnuts in butter
- Cut the turkey into thin strips
- Fill the Pidy Star Bouchée by layering the ingredients
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