Great to use, the remains of the Christmas turkey, they can be deep-fried or baked in the oven
40g currants
175g cooked turkey, without skin or bone
1 onion, finely chopped
25g butter
3 tbsp chives, and tarragon, chopped
2 tbsp fresh breadcrumbs
2 tbsp double cream
pâte brisée made with: pastry dough
250g plain flour
125g butter
1 egg
1 tsp salt
3-4 tbsp cold water
1 egg, beaten lightly with 1/2 tsp salt
salt and pepper
For the filling:
Soak the currants, in boiling water for 5 minutes, drain them
Finely chop the turkey
Fry the onion in the butter until it is soft but not browned, mix into the turkey, add the currants, herbs, breadcrumbs, cream and salt and pepper, mix well
Divide the pastry dough in half and roll each to a 35cm square, trim the edges
Brush one square with egg glaze and spoon the filling in 16 mounds on the dough, as for ravioli
Roll the second square of dough around the rolling pin and unroll it to cover the filling
With your fingers, press around each mound of filling to seal it in
cut between the mounds
Chill the pillows for 30 minutes, until firm
Bake them in a preheated oven ( 190C ) for 15-20 minutes, brush them with the egg glaze, before baking
If you deep- fry the pillows, heat the oil to 190C, and fry them until golden
40g currants
175g cooked turkey, without skin or bone
1 onion, finely chopped
25g butter
3 tbsp chives, and tarragon, chopped
2 tbsp fresh breadcrumbs
2 tbsp double cream
pâte brisée made with: pastry dough
250g plain flour
125g butter
1 egg
1 tsp salt
3-4 tbsp cold water
1 egg, beaten lightly with 1/2 tsp salt
salt and pepper
For the filling:
Soak the currants, in boiling water for 5 minutes, drain them
Finely chop the turkey
Fry the onion in the butter until it is soft but not browned, mix into the turkey, add the currants, herbs, breadcrumbs, cream and salt and pepper, mix well
Divide the pastry dough in half and roll each to a 35cm square, trim the edges
Brush one square with egg glaze and spoon the filling in 16 mounds on the dough, as for ravioli
Roll the second square of dough around the rolling pin and unroll it to cover the filling
With your fingers, press around each mound of filling to seal it in
cut between the mounds
Chill the pillows for 30 minutes, until firm
Bake them in a preheated oven ( 190C ) for 15-20 minutes, brush them with the egg glaze, before baking
If you deep- fry the pillows, heat the oil to 190C, and fry them until golden
