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Turkey and mushroom pot pies
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A warming, traditional pie, with a creamy bacon and mushroom filling. You can use leftover cooked turkey in here, too.
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
Typical values per serving:
This recipe was first published in December 2016.