Turkey Pies

4
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"From one of our national supermarkets. Please note that our puff pastry sheets are about 22c to 24cm square."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (320.1 g)
  • Calories 661.3
  • Total Fat - 43.3 g
  • Saturated Fat - 15.3 g
  • Cholesterol - 130.6 mg
  • Sodium - 1889.9 mg
  • Total Carbohydrate - 45.2 g
  • Dietary Fiber - 4 g
  • Sugars - 4.3 g
  • Protein - 24.7 g
  • Calcium - 228.8 mg
  • Iron - 4.2 mg
  • Vitamin C - 43.4 mg
  • Thiamin - 0.7 mg

Step 1

Preheat oven to 220C or 200C fan-forced.

Step 2

Line 2 baking trays with non-stick baking paper.

Step 3

Heat oil in a large frying pan on medium, cook leek for 3 minutes until soft but not coloured and then add mushrooms and bacon, increase the heat to high and cook for 4 to 5 minutes until mushrooms are soft and bacon crisp and then add the turkey, cream and mustard and season with salt and pepper to taste and simmer for 3 to 5 minutes until sauce thickens slightly.

Step 4

Remove from heat, stir through cheese and parsley and cool.

Step 5

Cut 4 x 14cm rounds and 4 x 17cm rounds from pastry.

Step 6

Lay smaller rounds on prepared tray and top each with a quarter of turkey filling leaving a 2cm edge around pastry and then rush edges lightly with beaten egg and then top with remaining pastry, folding edges over to seal and then cut a small steam hole in the top and brush with the egg wash (at this stage you could make shapes such as leaves from the pastry scraps and use them to decorate your pies and then brush with egg wash).

Step 7

Bake for 20 minutes until puffed and golden.

Tips & Variations


No special items needed.

Tags : Dinner

Related

Luvcookn

Delish! Put a large turkey leg/thigh in the crockpot for this recipe which gave me enough to double the recipe. Added some peas and fresh sage. Put it into a casserole and topped with the puff pastry. Wonderful dinner! Thanks for this keeper Pat! Made for Billboard Recipe Tag.

review by:
(9 Dec 2017)

ellie

A great after-Thanksgiving meal that doesn't taste like leftovers! I did make some changes by using pie crust (Pillsbury refrigerated pie crust) and adding a package of frozen mixed vegetables. As we made one large pie we cooked the pie at 425 for 35 minutes instead of the time indicated. A great meal accompanied with fruit. Thanks for sharing!

review by:
(26 Nov 2017)

Daily Inspiration

What a delicious lunch we had today. Loved the addition of the dijon mustard to the sauce. A couple of changes -- one out of necessity as I didn't get home from the grocery store with my puffed pastry sheets. I had to use pie crust for this pie and I made it as a whole pie vs. smaller individual ones. I also added some peas and corn to the pie -- just to have a few more veggies. This is comfort food at its best. : ) Nancy

(8 Dec 2014)