Puff pastry with turkey breast and vegetables

Name: Puff pastry with turkey breast and vegetables - Camelia C.
Ingredients: 1/2 kg turkey breast; 1 package of puff pastry; 3 medium carrots; 1 red bell pepper; 1/2 green bell pepper; 1/2 zucchini; green parsnip; 1 piece of mozzarella; salt; pepper; oregano; basil

Appetizers - Puff pastry with turkey breast and vegetables by Camelia C. - Recipia

Puff pastry with turkey breast and vegetables I have made this puff pastry several times, especially when I had leftover boiled turkey breast from a soup. I use it to prepare something quick, filling, and uncomplicated. I have noticed that the vegetables boiled for a bit remain firm enough after baking and do not release moisture into the pastry. For cheese, mozzarella has proven to be suitable - it melts without being watery. I usually make it when I want a substantial appetizer or something to take away the next day. Quick info Total time: about 1 hour and 10 minutes Preparation time: 25 minutes Baking time: 45 minutes Servings: 8 Difficulty: easy Recipe type: appetizer, snack, perfect for picnic or takeout Ingredients - 500 g turkey breast (boiled) - 1 package puff pastry (approx. 400-500 g) - 3 medium carrots - 1 bell pepper - 1/2 green pepper - 1/2 zucchini - a little parsley root (leaves/stem, as available) - 1 piece mozzarella (approx. 120-150 g) - salt and pepper, to taste - dried basil, to taste - dried oregano, to taste Preparation method 1. Boil the turkey breast in water with a little salt until cooked through. Drain well and let it cool slightly. Then cut it into small cubes, easy to mix with the vegetables. 2. Peel the carrots, peppers, and zucchini. Cut all the vegetables into similarly sized cubes. Chop the parsley leaves or stems finely. Put the chopped vegetables to boil in salted water for about 5 minutes. They should not be fully cooked, just lose their rigidity. 3. Drain the vegetables well and let them cool slightly. In a large bowl, mix the chopped turkey breast with the drained boiled vegetables. Season the mixture with salt, pepper, basil, and oregano, to taste. Taste and adjust the seasonings if necessary. 4. Unroll the puff pastry package and place it in a baking tray lined with parchment paper. The dough should completely cover the bottom of the tray and have a small border on the edges to hold the filling. 5. Spread the vegetable and meat mixture over the puff pastry in an even layer. Cut the mozzarella into small cubes and sprinkle it over the mixture, covering the entire surface. 6. Place the tray in a preheated oven at 180°C. Bake for 45 minutes. It is ready when the pastry is golden brown and the cheese has melted well on top. 7. Remove the tray from the oven and let it cool for at least 10 minutes before cutting the pastry, so the filling does not spill out. Why I make the recipe often I use it when I need something filling, easy to portion, and transport. The filling can be adapted based on what vegetables I have on hand. It can also stay in the fridge without losing its texture. It is good both warm and cold, and works as an appetizer at the table or in a container at the office. Tips and variations Tips - Drain the boiled vegetables well, so they do not excessively moisten the dough. - If using fresh mozzarella, squeeze it slightly beforehand, as it is more watery. - For a cleaner cut, let the pastry cool slightly after baking. Substitutions - Turkey breast can be replaced with chicken breast if you do not have turkey. - You can use telemea cheese instead of mozzarella, but the salt should be adjusted. - If you do not have zucchini or parsley root, just use carrots and peppers. Variations - You can add small diced mushrooms, boiled separately. - For a more intense flavor, you can sprinkle a thin layer of grated cheese on top. - Instead of basil and oregano, other dried herbs can be used: thyme or dill, according to your preference. Serving ideas - Cut into small rectangles and serve as an appetizer on a platter. - Larger portions can be taken away for lunch or a picnic. - Alongside a salad of raw vegetables, it serves well as a main course for a light meal. Frequently asked questions 1. Can I use raw meat instead of boiled turkey breast? No, for this recipe, cooked meat is used to avoid releasing water and to ensure it is tender. If you use raw meat, it will not cook sufficiently during baking and will release liquid. 2. Can the pastry be made with frozen vegetables? Yes, frozen vegetables can be boiled for a few minutes, then drained well. Do not put frozen vegetables directly, otherwise, too much water will accumulate in the tray. 3. Can I use grated cheese directly instead of cubes? Yes, mozzarella can also be grated. The cubes remain more visible, but the taste does not change. 4. What type of puff pastry should I use? Any store-bought puff pastry works, either fresh or frozen. Frozen pastry should be thawed according to the instructions on the package. 5. How can I check if the pastry is baked in the middle? Gently lift a portion from the edge - if it is golden and firm, it is ready. If it seems soft and wet in the middle, leave it for another 5-10 minutes. Nutritional values The values below are estimated, for one serving (out of 8): - Calories: approximately 240-270 kcal - Protein: 16-18 g - Carbohydrates: 24-27 g - Fats: 10-12 g Values vary depending on the type of dough, cheese used, and the ratio of meat/vegetables. Mozzarella and turkey breast provide more protein, while the puff pastry contributes the majority of carbohydrates and fats. Storage and reheating The pastry keeps well in the fridge, in a container or covered, for up to 2 days. It can be reheated for a few minutes in the oven at 150°C to regain its crispy texture. In the microwave, it softens the pastry, but heats up quickly. I do not recommend keeping it for more than two days, as the dough can become too moist from the vegetables. If you want to keep it longer, you can freeze individual portions and then reheat them directly in the oven.

Puff pastry with turkey breast and vegetables

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