Creamy Organic Turkey and Mushroom Pie.
Serves: 4 People
Cooking Time: 20 mins plus 30 mins preparation
Oven: 220 C, 380 F Gas Mark 6
Ingredients:
- Enough cooked turkey for 4 people.
- 25g Butter
- 2 Bunches Spring Onions, finely sliced, dark green ends discarded.
- 150g Chestnut Mushrooms quartered
- 150g Shitake Mushrooms halved or more chestnut if you can´t buy Shitake.
- 1 tablespoon flour / 250ml milk / 142ml carton double cream
- 2 tablespoons chopped fresh tarragon leaves
- 500g pack of ready rolled puff pastry
- 1 egg, beaten.
Method:
- Heat the oven to 220 C, 380 F or Gas Mark 6
- Tear the turkey flesh from the bone in large chunks and discard the skin and bone.
- Heat the butter in a large pan and add the spring onions.
- Cook for a few minutes until softened.
- Add the mushrooms and cook for five minutes or so, until lightly coloured.
- Stir in the flour and cook for another minute, then gradually add the milk.
- Add the cream, simmer until the sauce thickens.
- Stir in the Organic Turkey and tarragon.
- Roll out the pastry to a thickness of a 20p and cut out to either the shape of 4 individual dishes or roll over a large dish, either works well!
- Divide the Turkey into four dishes or into a large dish.
- Brush the rims with beaten egg.
- Lift pastry onto the pie dish/dishes, trimming off any excess. Press down and crimp the edges with a fork.
- Make a couple of slits in the pastry to let the steam out and brush over the pasrty with the remainder of the egg.
- Bake for about 15 - 20 minutes, unti the pastry is crisp and golden brown.
- Serve with seasonal vegetables
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