Puff Pastry Turkey Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 269.1
  • Total Fat: 15.1 g
  • Cholesterol: 39.1 mg
  • Sodium: 565.4 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 11.3 g

View full nutritional breakdown of Puff Pastry Turkey Pie calories by ingredient
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Introduction

Use the turkey leftovers from Thanksgiving or Christmas Holiday meal.

This recipe is a variation of Koulibiac, a traditional Russian Pie.
Use the turkey leftovers from Thanksgiving or Christmas Holiday meal.

This recipe is a variation of Koulibiac, a traditional Russian Pie.

Number of Servings: 8

Ingredients

    1 tablespoon olive oil
    1 onion
    1 small red bell pepper, seeded and chopped
    3 ounces button mushrooms, cleaned and sliced
    1 tablespoon all-purpose flour
    1/2 cup turkey stock
    10 ounces cooked turkey, diced
    4 ounces cooked long grain and wild rice
    2 Tablespoons light cream or table cream
    Salt and freshly milled black pepper
    2 tablespoons freshly chopped tarragon
    1 sheet frozen puff pastry, thawed
    1 egg, beaten

Directions

Over medium heat, heat oil in a skillet and saute 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.

Number of Servings: 8

Recipe submitted by SparkPeople user MSDESERTRODENT.

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