Turkey And Mushroom Pie Recipes

TURKEY MUSHROOM POT PIE

Steps:

• Preheat oven to 400°F.
• In a medium skillet, melt butter over medium heat. Add onions and mushrooms and cook until soft, about 5 minutes. Add garlic and cook for 1 minute.
• Add flour and stir until vegetables are coated.
• Add broth slowly while whisking constantly. Mixture will be lumpy but should become smooth as you whisk. Once all broth is incorporated, whisk in the milk.
• Stir in thyme, salt, and pepper. Bring to a boil and cook for a few minutes until thickened.
• Remove from heat and stir in cooked turkey.
• Add mixture to a 9 inch pie plate and top with pie crust. Crimp edges and brush with egg wash, if using. (See note.)
• Bake until crust is golden and filling is bubbling, about 30-35 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.

OPEN TURKEY AND MUSHROOM PIE

Steps:

• Preheat oven to 390F (200C).
• Cut pastry sheet into two pieces.
• Place cut pastry sheets onto a lined oven tray, and bake for approx. 7-10 minutes. Keep checking while you are cooking the pie in the next step to make sure it doesn't burn!
• Heat a drizzle of oil in a large fry pan.
• Cook mushrooms until softened (approx. 3 minutes).
• Add the minced garlic, herbs, and corn flour to the pan. Stir while cooking for 1-2 minutes.
• (Remember to check on the pastry in the oven!)
• Add the water and cook until the sauce starts to thicken (approx 3-4 minutes).
• Remove from the heat and stir through pesto and sour cream.
• Serve the pie filling topped with a cooked pastry sheet.

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.