Serves : 4
Preparation time: 15 minutes
Cooking Time: 30 minutes
Ingredients
- 2 Québec turkey cutlets
- 30 ml (2 tablespoons) Mycryo cocoa butter or other fatty substance
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 500 ml (2 cups) mushrooms (Girolle, Chanterelle, Cèpes, etc.), cubed
- 60 ml (¼ cup) white wine
- 250 ml (1 cup) veal stock
- 30 ml (2 tbsp.) parsley, chopped
- 125 ml (½ cup) Quebec bacon, cooked crisp and chopped
- 1 lemon, zest
- 1 pure butter puff pastry (store-bought)
- 60 ml (4 tbsp.) sour cream
- 30 ml (2 tbsp.) chives, snipped
- Salt and pepper to taste
Preparation
- Coat turkey cutlets with Mycryo cocoa butter.
- In a hot skillet over high heat, sear turkey cutlets for 1 minute on each side.
- Season the meat with salt and pepper, then cut into cubes.
- In a hot frying pan with a little fat, brown the shallot, add the garlic and mushrooms and sauté for a further 2 to 3 minutes.
- Deglaze with white wine and reduce to dryness. Add the veal stock and reduce a little, then add the parsley, bacon, turkey cubes and lemon zest.
- Check seasoning and allow to cool.
- Preheat oven, rack in center, to 200° C (400° F).
- Cut puff pastry into 4” squares, spoon filling into center and close pastry to form triangles. Close edges with a fork.
- Arrange triangles on a baking sheet lined with parchment paper or a silicone mat and bake for 20 minutes, or until golden brown and slightly puffed.
- To serve, garnish with a little sour cream and chives.
