Serves 6
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Christmas leftovers can be a handful to deal with. Make use of that remaining turkey (and other simple ingredients) by pairing them up with buttery pastry for a minimal effort post-Christmas treat!

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  • 1 cup (250 ml) chicken stock
  • 1 tbsp all-purpose flour
  • 1 to 2 tsp mustard
  • 2 tbsps white wine
  • Salt and pepper
  • 3 tbsps butter
  • 2 cups turkey meat, diced
  • A few handfuls fresh parsley, chopped
  • 1 cup bacon, roughly diced
  • 6 vol-au-vent shells
  • 110 g mushrooms, trimmed and chopped
  • 1 cup frozen green peas, thawed and boiled
  • 1 onion or large shallot, minced
  • 1 clove garlic, minced
  • ¼ cup (60 ml) creme fraiche
  • 1 handful spring onions, chopped

Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.


Melt the butter in a saute pan and fry the onions for just 2 mins. Add the bacon and saute lightly until just turning brown. Add the mushrooms and cook until shrunken, dark and golden.


Add the garlic and cook for 1 min. Sprinkle over the flour, and cook, stirring, for 1 min.


Add the wine and cook until it disappears. Pour in the stock, add the turkey and cook, stirring, until the sauce thickens, about 3 mins.


Stir in the creme fraiche and mustard. Add the green peas. Season with salt and pepper. Stir in the parsley and spring onions.


Spoon the turkey mixture into the vol-au-vent shells and serve hot. You can also serve with steamed rice.

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