Turkey & mushroom pot pies

Contains pork – recipe is for non-Muslims only
It doesn’t get much more comforting than the classic British pie – add streaky bacon and thyme and serve in individually portioned dishes

Prep:25 mins
Cook:45 mins

Serves 2
Easy

Nutrition per serving

kcal 882
fat 51g
saturates 21g
carbs 52g
sugars 8g
fibre 4g
protein 51g
salt 3.1g

Ingredients

1 tbsp butter
1 large onion, finely chopped
4 rashers streaky bacon, chopped
140g chestnut mushrooms, sliced
250g turkey mince (thigh is best)
25g plain flour
200ml chicken stock
a few thyme sprigs, leaves picked
½ x 375g sheet ready-rolled puff pastry
1 egg yolk, beaten
wilted spring greens, to serve

Method

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.
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.
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.