Turkey Cream Puff Pie Recipe

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Ingredients:

Serving

1 small onion, finely chopped (1/2 cup)
2 tbsp unsalted butter
1/8 tsp salt
4 large white mushrooms, finely chopped (1/4 cup)
1 tbsp flour
1/4 cup reduced-sodium chicken broth , plus
2 tbsp reduced-sodium chicken broth
1 1/4 cups cooked turkey, finely chopped
1 tbsp fresh parsley, chopped
3/4 cup water
3/8 cup cold unsalted butter, cut into small pieces
1/2 tsp salt
3/4 cup flour , sifted
4 large eggs, at room temperature for 30 minutes
3 oz swiss cheese, cut into 1/4-inch dice (about 3/4 cup)
2 tbsp finely grated parmigiano-reggiano cheese
1/2 tsp mustard powder

Directions:

Make filling:.
Cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes.
Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes.
Sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly.
Reduce heat and simmer, stirring, 1 minute (sauce will be thick). Remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste.
Make cream puff dough:.
Put oven rack in middle position and preheat oven to 375°F.
Bring water to a boil with butter and salt in a 1 1/2- to 2-quart heavy saucepan. Reduce heat to low and add flour all at once, then stir vigorously with a wooden spoon until dough forms a ball and pulls away from sides of pan, 1 to 2 minutes.
Remove from heat and stir vigorously for 1 minute more to release steam, then beat in 3 eggs, 1 at a time, beating until incorporated after each addition.
Stir in Swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate.
Create a 6-inch-wide hole in center by pulling dough toward edge of pie plate, then mound filling in hole. Push dough 1 inch up sides of filling, leaving top of filling exposed.
Lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan.
Bake pie until dough is puffed and golden, about 40 minutes, then cut 4 slits with a small knife around side of dough to release steam and bake 10 minutes more.
Let pie stand 5 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	693.86 Kcal (2905 kJ)
Calories from fat	412.01 Kcal
		% Daily Value*
Total Fat	45.78g	70%
Cholesterol	652.7mg	218%
Sodium	1310mg	55%
Potassium	406.74mg	9%
Total Carbs	34.2g	11%
Sugars	1.39g	6%
Dietary Fiber	3.99g	16%
Protein	36.89g	74%
Vitamin C	3mg	5%
Vitamin A	4mg	133%
Iron	5.4mg	30%
Calcium	323.6mg	32%

Amount Per 100 g
Calories	204.5 Kcal (856 kJ)
Calories from fat	121.43 Kcal
		% Daily Value*
Total Fat	13.49g	70%
Cholesterol	192.37mg	218%
Sodium	386.1mg	55%
Potassium	119.88mg	9%
Total Carbs	10.08g	11%
Sugars	0.41g	6%
Dietary Fiber	1.18g	16%
Protein	10.87g	74%
Vitamin C	0.9mg	5%
Vitamin A	1.2mg	133%
Iron	1.6mg	30%
Calcium	95.4mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

16.9

Points
19

PointsPlus

Good Points

saturated fat free,
sugar free

Bad Points

High in Sodium

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