Pastry Cup Bites
- 3 tablespoons butter
- 2 shallots (chopped)
- 3 cups button Mushrooms (diced)
- 2 cups turkey breasts (diced)
- 2 tablespoons Corn starch
- 0.333 cup Crème fraiche
- ½ cup cream (48% fat)
- 2 tablespoons Vermouth
- 1 teaspoon Worcestershire sauce
- 6 Vol-au-vent
Heat 1 tablespoon butter in a frying pan and cook the shallots and mushrooms until soft. Remove from the pan.
Toss the turkey in the cornflour.
Heat 1 tablespoon butter in the pan and cook the turkey in batches, until cooked through.
Add the mushroom mixture to the pan, then add the crème fraîche, cream, vermouth and Worcestershire sauce and cook gently over a low heat for about 10 minutes, until the sauce is creamy. Season to taste with salt and pepper and stir in the parsley.
Spoon the filling into the vol-au-vent cases and garnish with the parsley.