Turkey & Brie Turnovers

During a recent episode of Triple D, they portrayed Turkey and Brie Turnovers from “The General Store” in Silver Springs, Maryland. Chef Gillian Clark is to be commended for the idea! While hers probably use other ingredients, I think mine turned out wonderfully! The family seemed to agree since there wasn't any left overs.

Turkey & Brie Turnovers

The Ingredients:

4 TBS Butter
1 Shallot, diced
1 Leek, rough chop
1/2 White Onion, diced
Handful of Fresh Thyme
1/2 Cup White Wine
1/2 Cup Chicken Stock
2/3 Cup Heavy Cream
1 TBS flour
2 Pound of Roasted Turkey
1/4 teaspoon Curry
Salt and Pepper
Brie Cheese
1 Package of Puff Pastry – 2 sheets
1 Egg
1 Large Orange – zested and juiced
1TBS Butter
Powdered Sugar

The Directions:

1. Preheat over to 350


2. Chop all vegetables, set aside


3. Shred turkey, set aside


4. Remove Puff Pastry from fridge, lay out on a floured surface, roll to desired size and cut into squares. Each sheet makes 4 turnovers


5. Melt 4TBS butter in a large skillet, I used my 14 inch cast iron, add vegetables and saute 5 minutes then add wine and stock


6. Introduce turkey to the vegetable mixture


7. Mix flour into the heavy cream, then pour into the turkey vegetable mixture, reduce heat and allow to simmer until thickened.


8. Add curry, and thyme, salt and pepper to taste.


9. Remove from heat, and add by spoonfuls to the pastry, top off with brie then fold diagonally


10. Brush tops with beat egg and bake 20-25 minutes.

Sauce

1. Melt remaining 1 TBS butter in sauce pan


2. Zest orange into butter, then juice orange into same pan - I always end up with pulp, on purpose


3. Bring to boil and reduce heat


4. Sprinkle in powder sugar until desired consistency and taste