Turkey and bacon pies
- April 2010
- 2 tbsp olive oil
- 200g rashers streaky bacon, chopped
- Knob of butter
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 600g turkey breast, diced
- 125ml white wine
- 1 tbsp Dijon mustard
- 100ml chicken stock, hot
- 100ml double cream
- Handful fresh flatleaf parsley,
- finely chopped
- 375g pack ready-rolled puff pastry
- 1 large free-range egg, lightly beaten
- Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a frying pan over a medium heat. Fry the bacon until crisp, then remove with a slotted spoon and set aside.
- Add the butter to the pan, then fry the onion and garlic for 5 minutes until softened. Set aside. Add the turkey to the pan and cook for 2-3 minutes until browned, then set aside with the bacon and onion.
- Deglaze the pan by adding the wine, then simmer until reduced by half. Whisk in the mustard, add the stock and season. Bring to a simmer, then add the cream and cook for 5 minutes. Stir in the parsley, then remove from the heat.
- You’ll need 4 x 300ml dishes for this recipe. Using one as a guide, place it rim-down on the pastry and cut around it to make a pastry lid. Repeat to make 4. Divide the turkey mixture and sauce equally among the dishes and top with the pastry, pressing down well to seal it. Brush with beaten egg and make a small incision in each lid to let steam out.
- Bake for 15 minutes until golden. Serve with mash and spring greens.
To freeze: make the pies up to the end of step 4. Freeze for up to 3 months. Defrost, then bake as per recipe.
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