- 1/4 cup butter or margarine
- 1 cup diced green pepper
- 1 cup sliced fresh mushrooms
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon curry powder
- 1/8 teaspoon dried tarragon
- 1/8 teaspoon ground coriander
- 1 cup chicken broth
- 1/2 cup milk
- 2 cups diced, cooked turkey or chicken
- 1/2 cup frozen peas, defrosted
- 1 (4 ounce) jar sliced pimentos, drained
- 6 shells puff pastry, baked
- In a medium saucepan, melt butter over medium heat. Saute green pepper and mushrooms until pepper are crisp-tender.
- Meanwhile, mix together flour and seasonings; stir into vegetables. Cook and stir until flour is moistened. Stir in broth and milk. Cook, stirring constantly, until thickened. Add turkey and peas; heat through. Gently stir in pimientos. Spoon into shells and serve immediately.