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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe was served to me and other co-workers as a thank-you for help we gave to a West Point officer in getting his book published. It was very good, so I asked him for the recipe and have made it many times since. Ingredients:
1 cup diced green pepper |
1 cup sliced fresh mushrooms |
1/4 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 to 1/4 teaspoon curry powder |
1/8 to 1/4 teaspoon dried tarragon |
1/8 teaspoon ground coriander |
1 cup chicken broth |
1/2 cup milk |
2 cups diced cooked turkey or chicken |
1/2 cup frozen peas, thawed |
1 jar (4 ounces) diced pimientos, drained |
6 frozen puff pastry shells, baked |
Directions:
1. In a large saucepan, saute pepper and mushrooms in butter until pepper is crisp-tender.
2. Meanwhile, combine the flour and seasonings; stir into vegetables. Stir in broth and milk until blended. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
3. Add turkey and peas; heat through. Gently stir in pimientos. Spoon into shells and serve immediately. Yield: 6 servings.
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