Leftover Turkey, Apricot and Almond Cups

November 16, 2018
Created by Harmons
12-14 minutes
Serves 6
  • 1/2 cup) basmati rice
  • 4 Tbsp olive oil
  • 1 onion, chopped
  • Salt and freshly ground black pepper
  • 2 tsp curry powder
  • 1/4 cup flour
  • 1 1/4 cups milk
  • 2 cups shredded leftover turkey
  • 1/2 cup finely chopped dried apricots
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sliced almonds, toasted
  • 1 (10 oz) puff pastry shells
  • 1 large egg, beaten

Heat oven to 400°. Line a baking sheet with a silicone mat or parchment paper.

Cook rice according to package directions.

In a large frying pan over medium-high heat, add oil. Add onion, season with salt and pepper and cook, stirring occasionally, until translucent, 3-5 minutes. Add curry powder and cook for 1 minute. Add flour and cook, for 3 minutes. Add milk, season with salt and pepper and stir to combine. Add cooked rice, turkey, apricots, cilantro, and almonds and stir to combine. Keep warm.

Set pastry shells onto prepared sheet. Brush with beaten egg and bake until golden brown, according to package directions. Remove from oven, let cool about 5 minutes. Using a paring knife, cut centers out of shells and set aside.

To assemble, divide 3/4 of turkey mixture between 4 plates. Top with shells, fill evenly with remaining filling and top with pastry tops.