Recipes

Ingredients

• 1 package (300 g) Lilydale^®Oven Roasted Carved Turkey Breast Strips
• 1 package frozen puff pastry
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 tbsp butter
• 1 onion
• 2 garlic cloves
• 1/4 tsp dried thyme
• ¼ tsp sage
• 1/2 cup flour
• 1½ cups chicken broth
• 1 cup Half-and-half cream
• 1 tbsp milk
• 2 cups frozen peas, carrots and corn
• 1 tbsp lemon juice
• 1 egg yolk

Directions

1. Preheat oven to 400°.
2. Unroll puff pastry on a floured surface and cut into circles to fit on your ramekins. Put into refrigerator to cool while making filling.
3. Heat butter and onions in a skillet over medium-high heat for about 6 minutes.
4. Stir in garlic, thyme and sage and cook for 1 minute.
5. Stir in flour and cook for 1 minute.
6. Gradually stir in broth and 1 cup of cream.
7. Bring to a boil, stirring constantly and cook until thickened.
8. Stir in frozen vegetables, lemon juice, Lilydale^®Oven Roasted Carved Turkey Breast Strips and salt and pepper; return to a boil.
9. Pour filling into ramekins and place puff pastry on top.
10. Whisk together egg yolk and milk and brush over pastry.
11. Bake, uncovered for about 35 minutes - until bubbly and golden brown.
12. Let stand and then serve!