Turkey Cream Puff Pie Recipes

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TURKEY CREAM PUFF PIE



Turkey Cream Puff Pie image

Categories     Onion     Poultry     turkey     Vegetable     Bake     Kid-Friendly     Dinner     Fall     Pastry     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 main-course servings

Number Of Ingredients 19

For filling
1 small tomato
1 small onion, finely chopped (1/2 cup)
2 tablespoons unsalted butter
1/8 teaspoon salt
2 large white mushrooms, finely chopped (1/4 cup)
1 tablespoon all-purpose flour
1/4 cup plus 2 tablespoons reduced-sodium chicken broth
1 1/4 cups finely chopped cooked turkey
1 tablespoon chopped fresh flat-leaf parsley
For cream puff
3/4 cup water
3/4 stick (6 tablespoons) cold unsalted butter, cut into small pieces
1/2 teaspoon salt
3/4 cup all-purpose flour, sifted after measuring
4 large eggs, at room temperature for 30 minutes
3 oz Swiss cheese, cut into 1/4-inch dice (about 3/4 cup)
2 tablespoons finely grated Parmigiano-Reggiano (using a Microplane rasp)
1/2 teaspoon dry mustard powder

Steps:

  • Make filling:
  • Using a sharp knife, cut a shallow X in bottom of tomato and immerse in a saucepan of boiling water 10 seconds. Immediately transfer tomato with a slotted spoon to a bowl of ice and cold water to cool, then drain. Peel, seed, and finely chop tomato.
  • Cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes. Sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer, stirring, 1 minute (sauce will be thick). Remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste.
  • Make cream puff dough:
  • Put oven rack in middle position and preheat oven to 375°F.
  • Bring water to a boil with butter and salt in a 1 1/2- to 2-quart heavy saucepan. Reduce heat to low and add flour all at once, then stir vigorously with a wooden spoon until dough forms a ball and pulls away from sides of pan, 1 to 2 minutes.
  • Remove from heat and stir vigorously for 1 minute more to release steam, then beat in 3 eggs, 1 at a time, beating until incorporated after each addition. Stir in Swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate. Create a 6-inch-wide hole in center by pulling dough toward edge of pie plate, then mound filling in hole. Push dough 1 inch up sides of filling, leaving top of filling exposed. Lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan.
  • Bake pie until dough is puffed and golden, about 40 minutes, then cut 4 slits with a small knife around side of dough to release steam and bake 10 minutes more. Let pie stand 5 minutes before serving.

CREAMED TURKEY WITH PUFF PASTRY



Creamed Turkey with Puff Pastry image

Warm and hearty with lots of veggies in every creamy bite, this is classic comfort food. Tastes a lot like a pot pie, but it's so much quicker! Nila Grahl - Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 12 servings.

Number Of Ingredients 6

1 package (17.3 ounces) frozen puff pastry
4 cans (18.8 ounces each) chunky chicken corn chowder soup
4 cups cubed cooked turkey
2 packages (16 ounces each) frozen peas and carrots, thawed
1 package (8 ounces) cream cheese, cubed
1/4 teaspoon pepper

Steps:

  • Thaw one sheet of puff pastry. , Preheat oven to 400°. Cut pastry into six squares. Cut each square in half diagonally; transfer to two greased baking sheets. Bake 10-15 minutes or until golden brown., Meanwhile, in a Dutch oven, combine soup, turkey, peas and carrots, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, 5 minutes or until cream cheese is melted. Serve half of the turkey mixture with puff pastry triangles. Cool the remaining turkey mixture; transfer to freezer containers. May be frozen for up to 3 months.

Nutrition Facts : Calories 542 calories, Fat 28g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 949mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 27g protein.

TURKEY CREME PUFF PIE



Turkey Creme Puff Pie image

A delightfully decadent way to present the inevitable holiday leftovers. From Gourmet Magazine, November, 2005.

Provided by Chef George S.

Categories     Poultry

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

1 small tomatoes
1 small onion, finely chopped (1/2 cup)
2 tablespoons unsalted butter
1/8 teaspoon salt
2 large white mushrooms, finely chopped (1/4 cup)
1 tablespoon all-purpose flour
6 tablespoons reduced-sodium chicken broth
285 g cooked turkey breast, finely chopped (1 1/4 cups)
1 tablespoon fresh flat-leaf parsley, chopped
3/4 cup water
6 tablespoons unsalted butter, cut into small pieces (very cold)
1/2 teaspoon salt
3/4 cup all-purpose flour, sifted after measuring
4 large eggs, at room temperature for 30 minutes
3 ounces swiss cheese, cut into 1/4-inch dice (about 3/4 cup)
2 tablespoons parmigiano-reggiano cheese, finely grated (using a Microplane rasp)
1/2 teaspoon mustard powder

Steps:

  • Make filling:.
  • Using a sharp knife, cut a shallow X in bottom of tomato and immerse in a saucepan of boiling water 10 seconds. Immediately transfer tomato with a slotted spoon to a bowl of ice and cold water to cool, then drain. Peel, seed, and finely chop tomato.
  • Cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes.
  • Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes.
  • Sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer, stirring, 1 minute (sauce will be thick).
  • Remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste.
  • Make cream puff dough:.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Bring water to a boil with butter and salt in a 1 1/2- to 2-quart heavy saucepan. Reduce heat to low and add flour all at once, then stir vigorously with a wooden spoon until dough forms a ball and pulls away from sides of pan, 1 to 2 minutes.
  • Remove from heat and stir vigorously for 1 minute more to release steam, then beat in 3 eggs, 1 at a time, beating until incorporated after each addition.
  • Stir in Swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate.
  • Create a 6-inch-wide hole in center by pulling dough toward edge of pie plate, then mound filling in hole. Push dough 1 inch up sides of filling, leaving top of filling exposed.
  • Lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan.
  • Bake pie until dough is puffed and golden, about 40 minutes, then cut 4 slits with a small knife around side of dough to release steam and bake 10 minutes more. Let pie stand 5 minutes before serving.

Nutrition Facts : Calories 576.5, Fat 35.7, SaturatedFat 20.6, Cholesterol 353.1, Sodium 567.7, Carbohydrate 24.5, Fiber 1.4, Sugar 2.4, Protein 38.5

TURKEY CREAM PUFF PIE



Turkey Cream Puff Pie image

Make and share this Turkey Cream Puff Pie recipe from Food.com.

Provided by jbe467

Categories     Savory Pies

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 17

1 small onion, finely chopped (1/2 cup)
2 tablespoons unsalted butter
1/8 teaspoon salt
4 large white mushrooms, finely chopped (1/4 cup)
1 tablespoon flour
1/4 cup reduced-sodium chicken broth, plus
2 tablespoons reduced-sodium chicken broth
1 1/4 cups cooked turkey, finely chopped
1 tablespoon fresh parsley, chopped
3/4 cup water
3/8 cup cold unsalted butter, cut into small pieces
1/2 teaspoon salt
3/4 cup flour, sifted
4 large eggs, at room temperature for 30 minutes
3 ounces swiss cheese, cut into 1/4-inch dice (about 3/4 cup)
2 tablespoons finely grated parmigiano-reggiano cheese
1/2 teaspoon mustard powder

Steps:

  • Make filling:.
  • Cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes.
  • Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes.
  • Sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly.
  • Reduce heat and simmer, stirring, 1 minute (sauce will be thick). Remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste.
  • Make cream puff dough:.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Bring water to a boil with butter and salt in a 1 1/2- to 2-quart heavy saucepan. Reduce heat to low and add flour all at once, then stir vigorously with a wooden spoon until dough forms a ball and pulls away from sides of pan, 1 to 2 minutes.
  • Remove from heat and stir vigorously for 1 minute more to release steam, then beat in 3 eggs, 1 at a time, beating until incorporated after each addition.
  • Stir in Swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate.
  • Create a 6-inch-wide hole in center by pulling dough toward edge of pie plate, then mound filling in hole. Push dough 1 inch up sides of filling, leaving top of filling exposed.
  • Lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan.
  • Bake pie until dough is puffed and golden, about 40 minutes, then cut 4 slits with a small knife around side of dough to release steam and bake 10 minutes more.
  • Let pie stand 5 minutes before serving.

Nutrition Facts : Calories 553.2, Fat 37.4, SaturatedFat 21.2, Cholesterol 327.1, Sodium 560.7, Carbohydrate 24, Fiber 1.2, Sugar 1.9, Protein 30.1

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