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Turkey & mushroom pot pies

Turkey & mushroom pot pies

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

It doesn't get much more comforting than the classic British pie - add streaky bacon and thyme and serve in individually portioned dishes

  • Freezable
Nutrition: per pie
NutrientUnit
kcal882
fat51g
saturates21g
carbs52g
sugars8g
fibre4g
protein51g
salt3.1g
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Ingredients

Method

  • STEP 1

    Heat the butter in a large pan. Add the onion and cook for 8-10 mins until softened. Add the bacon and mushrooms, and cook until both are browned. Add the turkey mince, breaking up with a wooden spoon, and cook for another 5 mins until browned.

  • STEP 2

    Add the flour, stir for 1 min or so, then pour in the chicken stock and add the thyme. Mix well and cook over a medium heat for 1-2 mins until it boils and thickens slightly. Season to taste and set aside to cool for 10-15 mins.

  • STEP 3

    Heat oven to 220C/200C fan/gas 7. Once cooled, divide the turkey mixture between 2 ramekins or mini pie dishes. Unroll the pastry and cut out 2 squares to sit on top. Press the edges down the side of the dishes and glaze with the egg yolk. Bake in the oven for 30 mins until golden and cooked through. Serve with wilted spring greens.

Goes well with

Recipe from Good Food magazine, May 2015

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Overall rating

Rating: 5 out of 5.4 ratings
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