Turkey pie

Turkey pie

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
60g butter
1 1/2 tablespoons plain flour
250ml turkey stock or chicken stock, warmed
60ml cream
freshly ground black pepper
2 teaspoons lemon juice
12 baby onions
350g turkey, cooked and cubed
155g peas, cooked
1 quantity * plain shortcrust pastry [rid:5323]
or 375g frozen puff pastry, thawed
salt

Method

  1. Melt 30 g butter in a saucepan, add flour and stir over low heat for 2 minutes. Remove from heat, cool a little and add stock, stirring until smoothly blended. Return to heat and stir until boiling. Stir in cream, salt, pepper and lemon juice. Remove from heat and cool. Cook onions in remaining butter until lightly browned.
  2. Arrange turkey in a layer in a pie dish, cover with onions with their butter, then peas, and pour sauce over. Roll out pastry dough and use to cover dish. Seal edges and cut slits in dough lid to allow steam to escape. Chill for 20 minutes, then bake in a preheated very hot oven (230°C) for 10 minutes. Reduce heat to moderate (180°C) and bake for a further 20 minutes, covering loosely with foil if pastry is browning too much.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again