Originally form Ireland, chef Darren Keogh now runs the kitchen at Thomsons Restaurant in Calgary. In the United Kingdom, it's typical to serve both turkey and ham (lucky!) at holiday dinners and this dish makes great use of those leftovers. If you don't have any cooked ham handy, as the recipe calls for below, substitute some double smoked bacon or pancetta instead!
"This is a family favorite we have every Christmas, its light delicious and a great way to start a meal!" - Darren Keogh, Chef de Cuisine Thomsons Restaurant
In a medium pot and bring to a boil on medium-high heat, place all ingredients except corn starch and water.
Reduce heat to medium and let cook for 25 minutes.
In a small bowl, whisk together the corn starch and water and add to pot to thicken the velouté.
Reduce to low heat, cover and keep warm on stove.
In a large pan on medium-high heat, add olive oil and sauté onion and mushrooms until softened, about 5 to 6 minutes.
Add white wine to deglaze pan, followed by remaining ingredients. Continue to cook unitl the wine has cooked out, approximately 3 minutes.
Pour warm velouté into pan and stir until well incorporated.
When you're ready to serve, ladle some of the turkey mixture onto the bottom half of the vol-au-vent and top with the other half of pastry.
(Note: This puff pastry can become soggy quickly so portion and serve as quickly as possible)
- Serves 4
- Prep Time:
- 10 minutes
- Cook Time:
- 45 minutes