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Recipe

Turkey, leek and mushroom pies

Sep 29, 2012 2:00pm
  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Turkey, leek and mushroom pies
  • 60 gram butter
  • 1 small leek, trimmed, halved, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 200 gram button mushrooms, halved
  • 4 rashers rindless bacon, finely chopped
  • 1 tablespoon oil
  • 4 turkey chops, bones removed, cubed
  • 1/2 cup cream
  • 1/3 cup dry white wine
  • 2 teaspoon dijon mustard
  • 1 tablespoon water
  • 1 teaspoon cornflour
  • 2 tablespoon finely chopped parsley
  • 1单冻千层饼,解冻,驻扎
  • 1 egg, lightly beaten

Method

Turkey, leek and mushroom pies
  • 1
    Melt half the butter in a large frying pan on high. Sauté‚ leek and garlic for 4-5 minutes until tender. Transfer to a plate.
  • 2
    Heat remaining butter in same pan on high. Sauté‚ mushrooms and bacon for 4-5 minutes until browned. Transfer to a plate.
  • 3
    Heat oil in same pan on high. Cook turkey for 3-4 minutes until golden. Stir in cream and wine, and leek and mushroom mixtures. Simmer for 5 minutes.
  • 4
    In a small jug, whisk together water and cornflour until smooth. Stir into turkey mixture. Bring to the boil on high.
  • 5
    Reduce heat and simmer for 4-5 minutes until mixture thickens and turkey is cooked through. Stir parsley through and season to taste. Cool slightly.
  • 6
    Preheat oven to hot, 200°C. Lightly grease 4 x 1-cup ramekins. Spoon mixture into ramekins. Cover with pastry. Brush with egg. Bake for 12-15 minutes until puffed and golden.

Notes

Sprinkle pastry with sesame seeds after brushing with the egg, if you like. You could also omit the pastry and serve filling with mashed potato and steamed vegetables.

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