Turkey & tarragon pot pies

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Cook the onion and mushrooms in a little butter until soft, add the rest of the ingredients (except the pastry), bubble up and season. Divide between 4 small ovenproof pie dishes, cover with a circle of puff and glaze. Bake for 20-25 minutes until puffed and golden.

Know-how

Puff pastry made with all butter has the best taste; Dorset Pastry does a good one.

Per serving

769 kcalories, protein 40g, carbohydrate 45g, fat 48.9 g, saturated fat 22.1g, fibre 2g, salt 1.31 g

Latest comments and suggestions

• Webby

  28 December 2007

  Webby rated and commented on this recipe

  

  I tried this last night with the left over turkey, it tasted nice but just a little disappointed because it wasn't very creamy, maybe I used too much stock becasue I had to reduce the qualities for 2 servings instead of 4. Would definately do again, only once a year though because of the calories especially after christmas dinner

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• Maz

  23 December 2008

  Maz rated and commented on this recipe

  

  I made this last year using left over turkey and will be making it again this year. I agree with the comment above, so the second time I made it I increased the stock and cream slightly and it was much better.

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Ingredients

• 400g cooked turkey or chicken, torn into chunks
• 100g chestnut mushrooms , quartered
• 100g frozen peas , defrosted
• chicken stock , fresh, cube or concentrate made up to 300ml
• 1 onion , halved and sliced
• 2 sheets of fresh or frozen ready-rolled puff pastry , cut to fit 4 pie dishes
• 1 egg , beated for glazing
• a small bunch tarragon , leaves chopped
• 142ml pot of double cream

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 400g cooked turkey or chicken, torn into chunks
• 100g chestnut mushrooms , quartered
• 100g frozen peas , defrosted
• chicken stock , fresh, cube or concentrate made up to 300ml
• 1 onion , halved and sliced
• 2 sheets of fresh or frozen ready-rolled puff pastry , cut to fit 4 pie dishes
• 1 egg , beated for glazing
• a small bunch tarragon , leaves chopped
• 142ml pot of double cream

Per serving

769 kcalories, protein 40g, carbohydrate 45g, fat 48.9 g, saturated fat 22.1g, fibre 2g, salt 1.31 g

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