Ingredients
2 tbsp plain flour, plus a little extra for dusting
500g turkey breasts, trimmed and cut into bite-sized pieces
4 tbsp Olive oil
2 leeks, trimmed and sliced (white part only)
150g chestnut mushrooms, sliced
2 garlic cloves, crushed
120ml dry white wine
150ml chicken stock
120ml double cream
2-3 tbsp flat-leaf parsley, chopped
150g pack ready rolled puff pastry, thawed if frozen
1 egg yolk, mixed with 1 tablespoon of water
salt and fresh ground black pepper
500g turkey breasts, trimmed and cut into bite-sized pieces
4 tbsp Olive oil
2 leeks, trimmed and sliced (white part only)
150g chestnut mushrooms, sliced
2 garlic cloves, crushed
120ml dry white wine
150ml chicken stock
120ml double cream
2-3 tbsp flat-leaf parsley, chopped
150g pack ready rolled puff pastry, thawed if frozen
1 egg yolk, mixed with 1 tablespoon of water
salt and fresh ground black pepper
Method
1. Preheat the oven to 220C/gas 7. Place the flour in a large bowl and season generously, then use to coat the turkey pieces, shaking off any excess. Heat 2 tablespoons of oil in a large, heavy-based pan, add the turkey pieces and cook for a minute or two on each side until beginning to brown. Remove from the pan and set aside.
2. Add the remaining oil to the pan, then stir in the leeks, mushrooms and garlic and cook over a medium heat for 3 minutes until softened but not coloured. Return the turkey to the pan, then pour in the wine, bring to the boil and cook for another 1-2 minutes, scraping the bottom of the pan with a wooden spoon to remove any sediment.
3. Pour the stock into the pan with the cream and simmer for 6 minutes until slightly reduced and thickened, stirring occasionally, then stir in the parsley and season to taste. Ladle the mixture into 4 x 300ml individual pie dishes; allow to cool slightly so that a light skin forms on top.
4. Meanwhile, roll out the pastry to about 5mm thick on a lightly floured work surface and cut out 4 lids large enough to fit the top of your pies. Brush the lips of the pie dishes with the egg wash and stick down the pastry lids. Egg wash the top of each lid and gently press down along the sides to seal. Cut a small slit in each pie lid. Brush with the egg wash and bake for about 25 minutes or until the pies are golden brown. Serve immediately.
1. Preheat the oven to 220C/gas 7. Place the flour in a large bowl and season generously, then use to coat the turkey pieces, shaking off any excess. Heat 2 tablespoons of oil in a large, heavy-based pan, add the turkey pieces and cook for a minute or two on each side until beginning to brown. Remove from the pan and set aside.
2. Add the remaining oil to the pan, then stir in the leeks, mushrooms and garlic and cook over a medium heat for 3 minutes until softened but not coloured. Return the turkey to the pan, then pour in the wine, bring to the boil and cook for another 1-2 minutes, scraping the bottom of the pan with a wooden spoon to remove any sediment.
3. Pour the stock into the pan with the cream and simmer for 6 minutes until slightly reduced and thickened, stirring occasionally, then stir in the parsley and season to taste. Ladle the mixture into 4 x 300ml individual pie dishes; allow to cool slightly so that a light skin forms on top.
4. Meanwhile, roll out the pastry to about 5mm thick on a lightly floured work surface and cut out 4 lids large enough to fit the top of your pies. Brush the lips of the pie dishes with the egg wash and stick down the pastry lids. Egg wash the top of each lid and gently press down along the sides to seal. Cut a small slit in each pie lid. Brush with the egg wash and bake for about 25 minutes or until the pies are golden brown. Serve immediately.
