Baked Puff Pastry Pockets with Turkey and Vegetable Filling

Ingredients

• 400 g turkey breast
• 2 carrots
• 200 g waxy potatoes
• 1 onion
• 1 Garlic clove
• 200 g Brussels sprouts
• 2 tbsp plant oil
• 1 Tbsp starch
• 120 ml Poultry broth
• 1 tbsp soy sauce
• 1 tsp Honey
• Salt
• 1 tbsp Lemon Juice
• pepper (ground)
• 350 g puff pastry
• 1 egg yolk
• 2 tbsp milk

Instructions

1. 1.

   Rinse the meat, pat dry and cut into strips. Peel carrots, potatoes, onion and garlic; dice carrots, potatoes, onion into small cubes and finely chop garlic. Wash Brussels sprouts, trim and halve the florets. Brown turkey strips in a hot pan with oil, remove from pan. Quickly sauté vegetables in the same pan. Sprinkle starch over, deglaze with broth. Simmer about 10 minutes until liquid almost evaporates. Remove heat, mix in turkey strips and season with soy sauce, honey, salt, lemon juice and pepper.

2. 2.

   Preheat oven to 180°C fan.

3. 3.

   Roll out puff pastry, lightly press if needed and cut into 4 circles (≈18 cm diameter). Place filling on one half of each circle, top with the other half. Press edges firmly and optionally fold in a wavy pattern. Arrange on parchment-lined tray. Whisk egg yolk with milk and brush over pockets. Bake for about 25 minutes until golden brown.