Name: Turkey & mushroom pot pies
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 2
Cuisine: British
Ingredients: 1 tbsp butter; 1 large onion finely chopped; 4 rashers streaky bacon chopped; 140g chestnut mushrooms sliced; 250g turkey mince (thigh is best); 25g plain flour; 200ml chicken stock; a few thyme sprigs leaves picked; ½ x 375g sheet ready-rolled puff pastry; 1 egg yolk beaten; wilted spring greens to serve

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Turkey & mushroom pot pies

Turkey & mushroom pot pies

Chelsie Collins

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Serves 2

Easy

Prep: 25 mins

Cook: 40 mins - 45 mins

A star rating of 4.8 out of 5.4 ratingsRate

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It doesn't get much more comforting than the classic British pie - add streaky bacon and thyme and serve in individually portioned dishes

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp butter
1 large onion

finely chopped
4 rashers streaky bacon

chopped
140g chestnut mushrooms

sliced
250g turkey mince

(thigh is best)
25g plain flour
200ml chicken stock
a few thyme sprigs

leaves picked
½ x 375g sheet ready-rolled puff pastry
1 egg yolk

beaten
wilted spring greens

to serve

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Nutrition: per pie

kcal882
fat51g
saturates21g
carbs52g
sugars8g
fibre4g
protein51g
salt3.1g

Method

step 1

Heat the butter in a large pan. Add the onion and cook for 8-10 mins until softened. Add the bacon and mushrooms, and cook until both are browned. Add the turkey mince, breaking up with a wooden spoon, and cook for another 5 mins until browned.
step 2

Add the flour, stir for 1 min or so, then pour in the chicken stock and add the thyme. Mix well and cook over a medium heat for 1-2 mins until it boils and thickens slightly. Season to taste and set aside to cool for 10-15 mins.
step 3

Heat oven to 220C/200C fan/gas 7. Once cooled, divide the turkey mixture between 2 ramekins or mini pie dishes. Unroll the pastry and cut out 2 squares to sit on top. Press the edges down the side of the dishes and glaze with the egg yolk. Bake in the oven for 30 mins until golden and cooked through. Serve with wilted spring greens.

Recipe from Good Food magazine, May 2015

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A star rating of 4.8 out of 5.4 ratings

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