Thursday, 7 April 2011

5.4 Thursday - Turkey Pie

Turkey pie


One third of a large turkey thigh, cubed
Onion, chopped
2 rashers bacon
4 mushrooms, sliced
Clove garlic, chopped
Thyme, chopped
½ glass wine
1 large potato, diced
Large slice of celeriac, diced
2 carrots, sliced
10 sp flour
4oz butter


Place the turkey into a frying pan and add oil and seasoning. Brown thoroughly then add the bacon, onion, garlic and thyme to cook through.

Rub the flour and butter together to form breadcrumbs. Add a little cold water so that you can form it into a ball. Place in the fridge for about 10 minutes.

Add the mushrooms, wine, a splash of water to the turkey and leave to simmer away on a low heat.

In a separate pan, bring the potato, celeriac and carrots to a gentle boil. When just cooked, add to the meat dish and stir through, adding a little bit of cornflour and water to thicken the gravy.

Roll out the pastry. Remember you need pastry to line the dish and enough to top the pie.
Line the pie dish and spoon in the mixture. Gently firm the meat in so there are no big gaps and spoon the gravy over.

Add the rest of the pastry to the top and squeeze or fold the edges to make sure the pie filling does not escape.

Place in a hot oven and cook for 25 minutes.

Prepare the vegetables and serve. 

This meal appears on Shopping List 5

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