Question ID: 3000-7621-0-1-3-4
Recipe Description
2 sheets of thawed puff pastry (I use Pepperidge Farm)
Filling
1 pound of shredded/chopped cooked turkey**
1 tablespoon of butter
2/3 cup of chopped mushrooms
2/3 cup of chopped celery
1/2 a chopped onion
2/3 cup frozen peas and carrots
Sauce
2 tablespoons of butter
2 tablespoons flour
3/4 cup of chicken stock
1/4 of cream (or half and half)
1 rounded tablespoon of Dijon Mustard
2 tablespoons of fresh thyme
salt and pepper to taste
Makes six Texas muffin sized pies or one 9 inch pie
** I used leftover roast turkey from Thanksgiving dinner. You may also poach chicken or turkey breast in water with a dried bay leaf and half an onion, remove the meat from the saucepan and cut or shred with a fork.
Preheat oven to 425F
In a skillet on medium heat add a tablespoon of butter and brown the chopped mushrooms for 5 mins, then add the chopped 1/2 onion and the chopped celery and cook until soft.
Add salt and pepper to taste then add the peas and carrots and cook through, for about 2-3 minutes.
Add the vegetables to the bowl of turkey and put to one side.
Do not clean the skillet, melt the remainder of the butter in the skillet over a low heat. Then add the flour and cook for about a minute.
Whisk in the stock and whisk until thickened (happens very fast).
Stir/Whisk in cream and heat through.
Stir/Whisk in the Dijon, thyme and salt and pepper to taste.
Pour sauce over the turkey and vegetables and mix together.
Either wipe with oil or with cooking oil spray, grease a texas muffin tin (6).
Roll out the pastry sheet and cut into 6 squares.
Put a square of pastry in each cup.
Fill the pastry cups with the filling mixture and fold the four corners of the pastry together.
Brush the top with an egg wash.
Cook for about 30 mins or until the top is golden and the filling is bubbling!
Let pies sit for five minutes before serving.
Serve with winter veges or a summer salad! Yummo!
Question & Answer
Question: Select the incoherent image in the following sequence of images.
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