Monday, August 1, 2011

Ground Turkey en Croûte


Ground Turkey en Croûte

2 lb Ground Turkey
2 Eggs
6 oz Mushrooms, mixture of wild and cultivated
1 T Butter
1/3 C Shallots, diced
1 T Cognac or brandy
1 Cup Panko
2 T Fresh Tarragon
1/3 C Dijon Mustard
1 t Salt
½ t Pepper
2 tubes Premade Pizza Dough

Preheat the oven to 350°F. Clean and diced the mushrooms.  In a large pan, heat the butter and sauté the mushrooms and shallots until soft, and moisture is evaporated.  Add the cognac and simmer for 1 minute.

In a large bowl, whisk the eggs until blended.  Add in the raw meat, panko, tarragon, salt, pepper mustard and the mushroom mixture.  Using your hand gently and thoroughly combine the mixture.

Unwrap the pizza dough , and using a rolling pin flatten out the dough to roughly a 14 inch square.  Cut dough into 1 ½ inch square pieces.  Using a small scoop, scoop the meat and mushroom mixture into the center of each  piece of dough.  Taking each dough meat mixture in your hands fold two opposite corners together, followed by the opposing corners, then pinch all seams together, allowing no meat to show.  Place each “meat ball” seam side down on a baking sheet, about 1 - ½ inch apart.

Repeat previous step until all meat is used up.

Brush the top of each ball with whisked egg and water (1 egg & 2 T water).  Bake in warm over for about 20 minutes, or until golden brown.

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