A warming, traditional pie, with a creamy bacon and mushroom filling. You can use leftover cooked turkey in here, too.
Turkey and mushroom pot pies
15g dried porcini or mixed wild mushrooms
25g unsalted butter
200g bacon lardons (or chopped bacon)
2 onions, finely chopped
2 celery stalks, finely chopped
3 carrots, finely chopped
2 fresh bay leaves
250g portabellini mushrooms, roughly chopped
1.2g raw turkey (or chicken) breast, cubed
15g plain flour
600ml fresh chicken stock
2 tbsp lemon juice
150ml double cream
3 tbsp chopped fresh tarragon
400g plain flour
200g unsalted butter
1 large egg, separated
1 Put the dried mushrooms in a heatproof bowl, pour over 200ml boiling water to cover and soak for 20 minutes. Strain through a fine sieve, reserving the soaking liquid, and chop the mushrooms finely.
2 Melt ⅓ of the butter in a large pan, add the lardons and fry for few minutes, until lightly golden; scoop out and set aside. Add the onion, celery, carrots and bay leaves to the pan and cook gently for about 8 minutes, or until softened. Add both the soaked and fresh mushrooms; cook for 2-3 minutes more, until tender.
3 Scoop out and set aside the lardons and vegetables. Add the remaining butter to the pan and set over a medium-high heat. Add the turkey (or chicken); cook for 2-3 minutes, turning occasionally, until lightly browned. Add the flour and cook without colouring for 1-2 minutes, then gradually add the stock and reserved mushroom liquid, stirring until thick and smooth. Return the lardons and vegetables to the pan; stir in the lemon juice, cream and tarragon. Bring to a boil, season and remove from the heat. Cool slightly, then divide between the pie dishes.
4 For the pastry, sieve the flour into a bowl with a pinch of salt. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the egg yolk and 4 tbsp cold water; bring together to a smooth dough. Wrap in cling film and chill for 30 minutes.
5 Preheat the oven to 200˚C, gas mark 6. Roll out the dough to 0.5cm thick and cut out 6 lids slightly larger than the tops of your pie dishes. Brush the edges of the pie dishes with a little cold water and cover each with a lid. Trim and crimp the edges. Make two small holes in the centre of each pie for the steam to escape.
6 Brush each pie with the egg white and bake for 15 minutes, then reduce the heat to 180˚C, gas mark 4; cook for 15-20 minutes, until the pastry is crisp and golden.
This recipe first appeared in Waitrose Food, December 2016 issue. Download the Waitose Food app for the full issue
- Preparation time: 1 hour, plus soaking and chilling
- Cooking time: 50 minutes
- Total time: 1 hour 50 minutes, plus soaking and chilling
Typical values per serving:
Average user rating Based on 1 rating
This recipe was first published in Thu Dec 01 16:16:00 GMT 2016.