Method

Over medium heat, heat oil in a skillet and saute onion, red peppers and mushrooms for 3-4 minutes or until vegetables are soft. Sprinkle in the flour and cook for 2 more minutes. Remove pan from the heat.

Gradually stir in turkey stock, return to the heat and cook stirring until thickened. Remove from the heat and stir in turkey, rice, cream, seasonings and tarragon. Allow to cool.

Roll thawed puff pastry out on a lightly floured surface to a 12X6 inch oblong. Place cooled turkey filling on the pastry and brush edges lightly with 1 tablespoon beaten egg.

Fold pastry over, encasing the turkey filling. Seal edges firmly, pressing them together with the back of a knife.

Place on a lightly dampened baking sheet and allow to rest in the refrigerator for 30 minutes. Make 3 to 4 cuts across the top of the pastry. Brush top with 1 tablespoon beaten egg. Bake in a preheated 425 degree F. oven for 20 minutes. Brush pastry top again with the remaining egg and continue to bake for 10-15 minutes or until pastry has risen and is golden brown.

Note: This recipe is a variation of koulibac, a traditional Russian pie.

Contributor: pat ciesla

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