2 tbsp (30 mL) butter
1/2 onion, chopped
2 celery ribs, sliced
1 medium large sized orange sweet potato/yam peeled and sliced
1 small red pepper chopped
1 parsnip, peeled and sliced
2 tbsp (30 mL) fresh sage, chopped
1/4 tsp (1 mL) ground black pepper
1 can (284 mL) CAMPBELL'S ( or other brand ) Condensed Low Fat Cream of Mushroom Soup
3/4 cup (185 mL) Chicken broth (home made, frozen or ready to use packaged)
3 cups (750 mL) cooked turkey, shredded
1/2 cup (125 mL) corn
1/2 cup (125 mL) peas
salt to taste
1 sheet (8 oz/225 g) packaged, frozen, pre-rolled puff pastry, thawed (about 10-inch/25 cm square)
|(I usually throw in half a dozen large sliced mushrooms also but it's optional)|
1. Preheat oven to 400°F (200°C). Melt butter in a large skillet set over medium-high heat. Add onion, celery, sweet potato, parsnip, sage and pepper. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.
2. Reduce heat to low. Add soup and broth. Cook, stirring constantly, for 5 minutes or so, until simmering. Continue to simmer another 5/6 minutes. Stir in turkey, corn, peas mushrooms and pepper. Scrape into an 8-inch (2 L) square-baking dish.
3. Drape puff pastry over the dish and press gently to adhere. Cut small slits in the center of the pastry to allow steam to escape during baking. Bake for 30 to 35 minutes or until filling is bubbling and pastry is golden brown.