Tasty, lean Ontario turkey combined with local mushrooms and fragrant thyme. Create a seasonal menu item that is made unique by its fresh Ontario ingredients.
Yield: 4 entrées
|2 tbsp.||Local butter|
|2||Large Ontario onion, finely chopped|
|8||Uncooked bacon slices, chopped|
|300 g||Brantford Mushroom Farm mushrooms|
|500 g||Hayter's Farm ground turkey|
|1 cup||Flour (plain)|
|1 1/2 cups||Chicken stock|
|To taste||Thyme sprigs|
|2||Ontario egg yolks, beaten|
|375 g||Sheet of puff-pastry, cut into 4 equal squares|
- Preheat oven to 425°F.
- Melt butter in a large pan over medium-high heat. Add the onions and cook until softened, about 10 minutes. Add the mushrooms and bacon and cook until both are browned.
- Add the ground turkey and sauté for 5 minutes, breaking it up as it cooks.
- Add the flour and combine. 1 minute later, pour in the chicken stock and cook over medium heat until the mixture boils and thickens slightly.
- Set aside to cool for 15 minutes. Once cooled, divide between 4 ramekins and sit the puff pastry atop each one. Glaze with egg yolk and bake for 30 minutes until golden. Serve hot.
These Ontario products can be purchased through Flanagan Foodservice as part of our Our Ontario local food program.