Bobby Fly sliced turkey breast mixes with vegetables and aromatic herbs, and baked under shortcrust pastry with sage, розмарином и тимьяном. 
Time: 2hour. 50 minutes Difficulty: medium Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 turkey breast (900 gr.) Without bone
- 4 tbsp. chicken broth
- 1/2 tbsp. dry white wine
- 1 tbsp. fat cream
- 4 sprigs of parsley
- 1 bay leaf
- 3 sprigs of thyme
- 3 peas of black pepper
- Salt and pepper
- 5 tbsp. l wheat flour
- 2 peeled and sliced 1 cm. Large carrots
- 225 gr. peeled and sliced 1 cm. turnips
- 1/2 tbsp. frozen peas (thaw)
- 1 thinly sliced large stalk of leek
- 1 thinly sliced large shallot head
- 3 tbsp. l (45 gr.) Unsalted butter
- 1/4 Art. coarsely chopped parsley
- 2 tbsp. l thinly sliced fresh sage leaves
Dough:
- 2 tbsp. l chopped fresh parsley leaves
- 1 tbsp. l chopped sage
- 1 tbsp. l chopped rosemary
- 1 tbsp. l chopped thyme
- 2.5 tbsp. premium wheat flour
- 1/2 tbsp. chilled and sliced 1 cm. unsalted butter
- 1/2 tbsp. chilled solid vegetable shortening
- 1/2 tbsp. ice water
- 1 tsp salt
Recipes with similar ingredients: turkey, shortbread dough, parsley, rosemary, thyme, sage, black pepper, bay leaf, premium flour, cream, carrots, turnip turnips, peas, leek, shallots, white wine
Recipe preparation:
- Butter a 4 L baking dish. put the turkeys in a medium pan with a thick bottom, pour broth, add parsley, bay leaf, thyme and black pepper peas. Bring the broth to a boil and reduce the heat to low. Cover the pan and cook the bird with a slight boil until readiness, approximately 20 minutes Put the turkey on a plate, remove the herbs and pepper from the broth with a slotted spoon. When the turkey cools down so that it won’t burn your hands, cut it into pieces 1.5 cm thick and transfer to a greased baking dish.
- Put carrots and turnips in the broth and cook until soft, about 10 min. Transfer carrots, turnips and thawed peas to greased form. Strain the broth in a separate bowl. In the same pan on melt butter over medium heat. Add leek and shallots and fry until soft. Add flour and cook, stirring for 2 minutes Add the broth and white wine. Increase the fire to strong and bring the contents of the pan to a boil, constantly stirring. Cook until the mixture is slightly cooked. Add cream and cook until the sauce is thickened so that it will not drain from the back of the spoon. Salt and pepper and add parsley and sage. Pour over baked sauce turkey and vegetables.
- For the dough: In the food processor, load the flour, parsley, sage, rosemary, thyme and salt and beat until herbs are well chopped up. Add butter and shortening and whisk until the mixture will not become the consistency of large chips. Add by a few tablespoons of ice water and whisk until formed test. Roll the dough into a ball and refrigerate for 30 min
- Preheat the oven to 205 ° C. Rectangle the dough 38×27 cm in size and put on top of the filling. Trim protruding beyond the edges of the dough and wrap the ends of the dough in a mold. Bake until the crust becomes crisp, until golden brown, and the sauce does not boil, about 1 hour. Let stand for 10 minutes before slicing min
