Chef Darren Keogh’s Turkey Vol-Au-Vent

An excellent recipe for a spectacular dish made with holiday leftovers

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

Turkey Velouté

3 cloves garlic, crushed
8 cups turkey stock
1 cup half and half cream
1/2 cup white wine
1 tbsp corn starch
1 tbsp water
salt and white pepper, to taste

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.


Turkey vol-au-vent

1 tbsp extra virgin olive oil
1 small yellow onion, diced
6 white mushrooms, chopped
2 tbsp white wine
2 cups cooked turkey meat, chopped
2/3 cup cooked ham, diced
1 bunch fresh parsley, finely chopped
2 tsp fresh tarragon, (optional)
6 vol-au-vent pastries, baked and halved

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.

Serve immediately.

(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