Turkey Vol au Vent Shells

• Meat

  • 2 cups Turkey meat

• Produce

  • 1/2 cup Green peas
  • 1 cup Mushrooms
  • 1/3 cup Pomegranate seeds
  • 1 Shallot, medium

• Canned Goods

  • 1 can Cream soup, condensed

• Pasta & Grains

  • 6 Vol au vent shells, frozen

• Baking & Spices

  • 1 Salt and pepper

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on thewineloverskitchen.com

Description

Directions

• Preheat oven to 375 degrees.
• Let frozen pastries rest at room temperature about 10 minutes while you prepare the filling.
• Sauté the mushrooms in a pan until they release their juices. Add wine, if using and cook until wine evaporates.
• Add the turkey and all the other ingredients (except the pastry shells) to the sauce pan and heat through.
• When the oven comes to temperature cook the pastry shells according to the manufacturers instructions. Usually about 15-17 minutes. Let them sit for about 5 minutes after they come out of the oven. Remove the inner circle of pastry to create a deep well in the pastry. You can reserve the center and put it back on as a cap once filled.
• Divide the turkey mixture evenly among the six pastries. Sprinkle with pomegranate seeds or dried cranberries to garnish.