Inspired by Laura Calder this twist on a French classic or British (if you add mustard for Duke of Wellington), is a version that is so tasty. Again, this is a leaner and lighter variation, that bids farewell to butter and creme fraiche but don’t worry the taste does not disappoint.
|Turkey en Croûte with Cauliflower Gratinée||
- 1 1/3 pounds ground lean turkey meat
- Coarse Sea salt and freshly ground black pepper 3 tablespoons Olive Oil
- 3 tablespoons of cilantro finely chopped
- 1/2 cup of sweet and red onions finely copped
- 3 tablespoons of balsamic vinegar
- 2 shallots, minced
- 1 half glove of garlic finely shopped
- 1 pound Crimini mushrooms, very finely chopped
- 2 (1 pound) packages puff pastry or frozen puff pastry, thawed 1 egg
- 1 teaspoon water
- In large bowl, place turkey, onions, cilantro, onions, salt and pepper to taste, knead mixture with spatula or hands and form into a loaf
- Drizzle of the olive oil in a saute pan until hot, then sear the loaf on all sides. Remove from the pan to a board, and let cool completely
- In the same pan as the turkey, prepare the mushrooms: Use the remaining olive oil fry shallots and garlic until translucent. Add the mushrooms, cook until very tender. and until all the liquid has evaporated. Season the mixture with salt, and pepper.
- Place large piece of plastic wrap on board and spread mushrooms in rectangle shape (enough to cover the turkey loaf) place, turkey loaf in center and roll the plastic wrap and twist ends. Place enveloped mushroom-turkey loaf into refrigerator for 30 minutes.
- Roll out one block of pastry to a rectangle large enough to fit the loaf and fold pastry over. !Turkey en Croûte
- Place on a baking sheet prepared with parchment paper. Remove the loaf from the refrigerator, and unwrap.
- Set the loaf on top and wrap both ends to the center of loaf. In a small bowl, beat together the egg and 1 teaspoon water. Brush the margins of the bottom pastry with egg wash, then drape the other side of the pastry, pressing to seal well.
- Preheat the oven to 425 degrees F.
- Brush the whole surface of the pastry with egg wash and score the top with a knife to allow steam to escape. Bake 30 minutes. Continue to Bake until the pastry is golden brow.. Remove from the oven and let stand about 10 minutes before serving in slices.