Turkey and Sweet Pepper Vol-au-vent

Turkey and Sweet Pepper Vol-au-vent
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    canola oil

  • 3/4 cup
    (190 mL)

    diced green pepper

  • 2 cups
    (500 mL)

    sliced fresh mushrooms

  • 1/4 cup
    (60 mL)


  • 1/4 cup
    (60 mL)

    all-purpose flour

  • 3 cups
    (750 mL)

    chicken broth

  • 1 cup
    (250 mL)

    2% milk

  • 4 cups
    (1 L)

    shredded cooked turkey

  • Salt and pepper to taste

  • 4

    patty shells warmed up


In a skillet, heat butter and oil on medium-high heat and cook green pepper for 2 minutes. Set aside.

In the same skillet, cook mushrooms 3 minutes on high, stirring constantly. Set aside.

In the same skillet, melt second amount of butter. Add flour, stirring until smooth.

Add chicken broth and cook on medium heat, stirring constantly, until sauce thickens. Simmer 10 minutes, stirring occasionally.

Add milk, turkey, reserved mushrooms and peppers, stirring constantly. Season to taste.

Fill patty shells with turkey sauce.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007