Turkey and Mushroom Gougere Recipe
Ingredients
| 1 quantity choux pastry | ||
| Butter | 25 Gram (Filling) | |
| Flour | 25 Gram (Filling) | |
| Milk | 300 Milliliter (Filling) | |
| Few drops Worcestershire sauce | ||
| Black pepper salt | 1 To taste (Filling) | |
| Oil | 30 Milliliter (Filling) | |
| Onion | 1 Small, finely chopped (Filling) | |
| Button mushrooms | 100 Gram, quartered (Filling) | |
| Turkey | 275 Gram, diced (Filling) | |
| 2 tomatoes, skinned and chopped | ||
| Pinch oregano | ||
Directions
Preheat the oven to Gas Mark 6.
Melt the butter in a pan, stir in the flour and cook for two to three minutes.
Remove from the heat and gradually add the milk. Bring to the boil, stirring all the time.
Season well with Worcestershire sauce and salt and pepper, reserve.
Heat the oil in a frying pan, and gently fry the onions and mushrooms.
Stir in the turkey and tomatoes and sprinkle with oregano.
Fold the turkey mixture into the sauce, and place the filling in a 1 litre (2pt) casserole.
Spoon the choux pastry around the edges of the filling, and bake on the third shelf for thirty-five to forty minutes.
Melt the butter in a pan, stir in the flour and cook for two to three minutes.
Remove from the heat and gradually add the milk. Bring to the boil, stirring all the time.
Season well with Worcestershire sauce and salt and pepper, reserve.
Heat the oil in a frying pan, and gently fry the onions and mushrooms.
Stir in the turkey and tomatoes and sprinkle with oregano.
Fold the turkey mixture into the sauce, and place the filling in a 1 litre (2pt) casserole.
Spoon the choux pastry around the edges of the filling, and bake on the third shelf for thirty-five to forty minutes.
Chef
