Turkey Mulligatawny with Puff Pastry

Ingredients:

• 4 cups (950 ml) leftover turkey meat, chopped (reserve carcass for broth, if desired)
• 3 tablespoons (45 ml) butter
• 1 large onion, diced
• 3 tablespoons (45 ml) chopped garlic
• Salt and pepper
• 2 tablespoons (30 ml) curry powder
• 3 tablespoons (45 ml) flour
• 3 ribs celery, chopped (about 1 cup/240 ml)
• 3 carrots, chopped (about 1 cup/240 ml)
• 5 cups (1.2 L) turkey or chicken stock
• 1 can (14 ounce/420 ml) coconut milk
• 2 bay leaves
• 2 tart apples, cored, peeled, and chopped
• 2 lime, juice
• 6 Puff pastry circles (5 inches/12.5 cm around), to serve (cut into circles to fit over oven safe serving cups)
• 2 eggs, beaten for egg wash

Method:

Pull the turkey meat and shred into bite sized pieces by hand. If using the carcass, boil the bones to make a stock.

Heat the butter in a soup pot.

Sauté the onions and garlic for 1-2 minutes until translucent. Season with salt and pepper.

Add the celery and carrots and sweat 2-3 minutes, until soft.

Add the curry powder and cook 1 minute.

Add the flour and cook 1 minute, stirring constantly.

Add the stock, coconut milk, bay leaves and bring to a simmer.

Add the turkey meat and apples.

Bring the pot of soup to a boil. Reduce heat to medium low.

Partially cover the pot and cook for 15 minutes.

Season with lime, salt, and pepper.

Preheat oven to 350 F (175 C).

Transfer portions of soup to oven safe serving cups or bowls and cover with rounds of puff pastry.

Press tightly on the sides to ensure that the dough sticks.

Brush egg wash over every part of the dough.

Transfer to oven and bake 15 minutes, until pastry is puffed and golden.

Serve hot.