This filling pie, packed with tender turkey pieces and fresh vegetables, makes a heartwarming family meal. Tuck in!
2tbsp vegetable oil
500g (18oz) diced British turkey breast
2 leeks, washed and thickly sliced
150g (5oz) button mushrooms, wiped and quartered
Sprig of thyme, leaves picked
15g (½ oz) butter
1tbsp plain flour
300ml (½ pt) milk
Chicken stock cube
Pack ready-made puff pastry
Little milk and beaten egg for glazing
We’ve used this recipe in our credit crunch meal planner. Click here to go back to week 3 of the planner.
Still got leftover turkey breast? Use it to make a simple-but-tasty stir-fry.
Preheat oven to 220°C (425°F, gas mark 7). Heat oil in a frying pan and brown the turkey. Add the leeks, mushrooms and thyme leaves and fry for about 10 mins until softened and slightly caramelised.
Meanwhile. make a white sauce: melt the butter in a small saucepan and add the flour, stirring well with a wooden spoon to make a paste. Cook for 1 min. Pour over the milk a little at a time, whisking continually until you have a thick sauce. Crumble in the stock cube and season with pepper to taste.
Mix the turkey mixture with the sauce and pour filling into a deep pie dish.
Grease the edges of the pie dish with a little butter. Roll out the pastry and transfer to the pie dish to make a lid. Trim the pastry from around the edges and press down to seal.
Brush milk or egg over the pastry to glaze it. Prick it with a fork and place in the oven at 220°C (425°F, gas mark 7) for 15-20 mins. The pastry should be risen and golden brown when you take it out.
Allow the pie to stand for 5-10 mins, then serve with a simple boiled vegetable accompaniment.