Turkey Vol-au-Vent with White Wine

The smell of white wine simmering gently in butter and onions… it’s just one of those scents that fills the kitchen and makes everything feel a little softer, a little more golden around the edges. Last Wednesday, rain tapping on the windows and my hair full of frizz from forgetting the umbrella, I came home craving something warm, creamy, just slightly indulgent. So I made vol-au-vent à la dinde. I hadn’t cooked it in months – maybe even a year – and it was like opening a book I loved as a child. The sauce, the flaky pastry, that first forkful when it’s still almost too hot…

Why You’ll Crave It

• It combines the comfort of creamy turkey filling with the elegance of French-inspired pastry. A small thing that feels big.
• Flaky puff pastry makes every bite feel like a little celebration (store-bought is fine, if we’re being honest… I used it myself).
• The white wine and Parmesan add a quiet sophistication that somehow tastes like more effort than it actually took.
• Perfect for using up leftover turkey — or an excuse to roast some on purpose.
• It’s portable and bite-sized if you make them small — or dinner party-worthy when larger.

The first time I made this, I over-reduced the sauce and it turned into almost a fondue mess — but it was still delicious, just… hilariously stringy.

What You’ll Need

• 2 sheets of puff pastry: thawed and slightly chilled so they’re pliable but not mushy
• 300g cooked turkey, diced: white or dark meat, whichever you’ve got (I sometimes mix both)
• 1 onion, finely chopped: small-ish and golden, not red — for sweetness
• 200ml white wine: dry, something you’d actually drink — never use a “cooking wine” here
• 100ml cream: heavy cream if possible, but double cream works too — richness is the goal
• 50g Parmesan cheese, grated: not pre-shredded, ideally — the real nutty crumble-yourself kind
• Salt and pepper to taste: go slow at first, Parmesan is salty on its own
• Fresh herbs for garnish: I like flat-leaf parsley or a tiny sprinkle of chives

Easy How-To

Preheat and Prepare

Set your oven to 200°C (or about 400°F) and let it warm while you work. Puff pastry needs that hot blast or it sulks and stays flat. Then cut out your pastry shapes — rounds, or squares, whatever suits — and dock the center with a fork. If you’re feeling fancy, cut rings for lids. Bake until puffed and golden, about 10-12 minutes. Set aside.

Sauté the Onion

In a wide skillet, melt a little butter or a drizzle of oil — medium heat, nothing too blazing. Add that finely chopped onion and stir occasionally until translucent and soft. It should smell sweet, not sharp. Give it patience.

Add the Turkey

Stir the diced turkey into the onion. Let it warm through for a few minutes, part of the magic is in the cozying-up of flavors here. If it browns a bit, that’s extra happiness.

Pour in the Wine

Here’s the part where things soften and lift. Add your white wine and let it bubble gently. Reduce it for maybe 4–5 minutes until you can smell the sweetness and most of the alcohol’s gone. You’ll know when it’s ready — the liquid thickens slightly and has this silky slip to it.

Stir in the Cream

Now tip in the cream. Stir carefully and reduce a little more — another 3 minutes or so. It should coat the back of a spoon but still pour easily. Don’t boil it too hard. Gentle heat keeps it velvety.

Finish with Parmesan

Lower the heat, stir in the cheese little by little. Let it melt in slowly. The sauce thickens and clings ever so slightly once the cheese relaxes into it. Taste and adjust with salt and pepper now.

Assemble and Serve

Spoon the creamy turkey filling into your golden pastry shells. Pile it in generously — it’s honestly best when a bit overfilled and almost slipping out. Garnish with herbs right before serving. Eat warm, with a fork and a napkin.

Good to Know

• The sauce thickens as it cools… so if it looks a bit runny in the pan, don’t worry too much.
• I once forgot to dock the pastry centers… and ended up with balloon domes. Funny, but not too useful for filling.
• If you’re short on turkey, chicken works fine too — even rotisserie leftovers can taste amazing here.

Serving Ideas

• Serve with a crisp green salad and a tart vinaigrette — the contrast is really satisfying.
• Roasted carrots or haricots verts dressed with lemon butter are lovely on the side.
• For a brunch variation, add a poached egg on top (I know, it sounds odd — but trust me).

Top Tricks

• Keep the pastry cold until just before baking to keep it from going slack in the oven.
• Use a circle cutter to cut a smaller round inside your pastry tops — makes a lovely lid if you like a more formal look.
• Deglaze with a splash of extra wine after browning the turkey for even more depth in the sauce.

Frequently Asked Questions

Can I make vol-au-vent ahead of time?

Yes, but assemble them just before serving. You can make the turkey filling a day ahead and reheat it gently, and bake the pastry in advance. Keep both separate until ready to combine.

What kind of white wine should I use?

A dry white like Sauvignon Blanc, Pinot Grigio, or even a Chardonnay that’s not too oaky. If you wouldn’t drink it on its own, skip it.

How do I keep the pastry from getting soggy?

Make sure the sauce isn’t too runny when filling the shells. Also, let the pastry base cool a bit before adding the hot filling — that small step helps a lot.

What herbs go best in this dish?

Fresh parsley is classic, but thyme or tarragon adds something quietly special. Don’t overdo it though, the wine and cheese are already pretty flavorful.

Conclusion

Vol-au-vent à la dinde is everything I love in a meal — slightly nostalgic, a bit elegant, made from what you’ve got in the fridge but tasting like a treat. Serve it to friends, or just on a quiet night when you need food that feels like a hug.

More recipes suggestions and combination

Chicken Alfredo Pasta

Rich and creamy, with just enough garlic and sharp Parmesan tang to make you smile.

Lemon Herb Grilled Salmon

Fresh, light, and perfect with a chilled glass of white wine.

Stuffed Bell Peppers

Colorful and hearty, they look like a celebration on the plate — great for leftover rice and veggies too.

Creamy Mushroom Risotto

Takes a bit of time and stirring, but it’s worth every glorious bite.

Spinach and Feta Stuffed Chicken

Bold flavors with that creamy-savory-salty mix that never disappoints.

Vegetable Stir-Fry

Quick, vibrant, and a nice contrast to richer dishes like vol-au-vent.