Air Fryer Turkey And Mushroom Potpies Recipes

AIR FRYER TURKEY CUTLETS

Steps:

• Preheat your air fryer to 380 degrees.
• Baste turkey breast cutlets with butter, salt, and pepper.
• Place raw turkey breasts in the air fryer and cook for 9-11 minutes, until they reach 165 degrees at its thickest point.
• Meanwhile, heat the cream of mushroom soup and milk on the stove in a small saucepan on medium heat. Let cook until hot, about 5-10 minutes, stirring occasionally.
• Remove turkey cutlets from the air fryer and serve with the mushroom sauce.

TURKEY AND MUSHROOM POTPIES

Steps:

• Preheat oven to 400°. In a Dutch oven, saute mushrooms and onion in oil until tender. Stir in turkey, peas and carrots, salt and pepper. Combine cornstarch and broth until smooth; gradually stir into pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Stir in sour cream. Transfer to eight greased 8-oz. ramekins., In a large bowl, combine flour, sugar, baking powder, thyme, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine buttermilk and oil; stir into dry ingredients just until moistened. Drop by heaping teaspoonfuls over filling., Bake, uncovered, until topping is golden brown and filling is bubbly, 20-25 minutes. Let stand 5 minutes before serving.

AIR-FRYER MEDITERRANEAN TURKEY POTPIES

Steps:

• In a Dutch oven, saute onions in oil until tender. Add garlic; cook 2 minutes longer. In a small bowl, whisk flour and broth until smooth; gradually stir into onion mixture. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat. Add turkey, artichokes, olives, pepperoncini, oregano and pepper; stir gently. Divide turkey mixture among six 10-oz. ramekins., Preheat air fryer to 375°. Roll out 2 ounces of dough to fit each ramekin (reserve remaining dough for another use). Cut slits in dough; place over filling. Press to seal edges. Combine egg white and oregano; brush over dough., Place ramekins on tray in air-fryer basket. Cook until crusts are golden brown, 15-20 minutes.

TURKEY & MUSHROOM POT PIES

Steps:

• 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.

COMPANY TURKEY POTPIE

Steps:

• In a large skillet, saute mushrooms and shallots in oil until tender. Add the squash, red pepper and fennel; saute 5 minutes longer. Add 1/4 cup broth. Cover and cook over medium-low heat until vegetables are tender, about 15 minutes. , Sprinkle flour over vegetables; cook and stir for 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in the turkey, sherry and seasonings; heat through. Transfer to a 2-qt. baking dish coated with cooking spray. , Stack all 10 phyllo sheets. Roll up, starting with a long side; cut into 1/2-in. strips. Place strips in a large bowl and toss to separate; spritz with butter-flavored spray. Arrange over turkey mixture; spritz again. Bake, uncovered, at 425° until golden brown, 10-15 minutes.