Turkey and Bacon Pie

Turkey and Bacon Pie

Today's meal was inspired by photographer Peter Burkwood Pictures in Pixels and my son Luke who reliably informs me that this is the best pie, apparently they have it at school.
I've tweaked an original recipe from Delicious Magazine to suit my larder and the kids current obsession with cheese sauce. Served with creamy mash and spinach it went down a treat.


Ingredients
Cooking Time: 1 hour | Serves: 2 adults 2 kids
- 2 tbsp olive oil
- 200g rashers streaky bacon, chopped
- Knob of butter
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 600g turkey breast, diced
- 125ml white wine
- 375g pack ready-rolled puff pastry
- 1 packet cheese sauce mix
- 300ml semi-skimmed milk
- 1 large handful of parmesan, grated
- 1 large free-range egg, lightly beaten

Method
1. Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a frying pan over a medium heat. Fry the bacon until crisp, then remove with a slotted spoon and set aside.
2. Add the butter to the pan, then fry the onion and garlic for 5 minutes until softened. Set aside. Add the turkey to the pan and cook for 2-3 minutes until browned, then set aside with the bacon and onion.
3. Deglaze the pan by adding the wine, then simmer until reduced by half. Whisk in the cheese sauce which should be made before hand as per instructions on the packet, then remove from heat.
4. You’ll need a 30cm baking tray for this recipe. Using it as a guide, place it rim-down on the pastry and cut around it to make a pastry lid. Place the turkey mixture and sauce into the tray and top with parmesan and pastry, pressing down well to seal it. Brush with beaten egg and make a small incision in the lid to let steam out. 5. Bake for 15 minutes until golden. Serve with mash and wilted spinach.

Download your recipe card here

Enjoy


Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.

Fish

Fish

I had the kids over for dinner this evening and wanted to share with them the joy of fish pie, sadly they had other ideas. They are usually good with fish dishes but were adamant that they were not having fish pie. After a quick bit of parental thinking I offered them fish in white sauce and cheesy mash, "yeh we'll have that", haha I win. Served with asparagus it went down a treat and they were none the wiser, I think a posh chef would have called it a de-constructed pie.

I am aware from previous posts that a lot of you support local producers and I get great feedback when I've mentioned my local suppliers. Sadly I have no fish mongers in my area and to be honest the local branch of my chosen national supermarket chain do a fab job of support sustainable fishing.

Ingredients

Cooking time: 60 minutes | Serves 4

- 400g Haddock

- 150g Salmon steak

- 200g Prawns

- 300ml semi-skimmed milk

- 1 Packet white sauce mix

- 6-8 Medium potatoes

- Milk and butter for mash

- Large handful of grated cheese

- 20 asparagus spears

Method

Peel and chop the potatoes in cubes approximately the same size, not to small. Place in a pan of cold water and bring to the boil, simmer until they are soft enough to push a knife through with minimal pressure

Once the potatoes are cooked removed from heat, drain and place back in the pan on heat for 1-2 minutes to dry them out. If you are using a ricer, rice the potatoes back into the pan or into a large bowl, if you are not using a ricer crush the potatoes slightly and then add a large knob of butter and a good glug of milk or cream. Cover with shrink wrap and leave.

To steam the fish I placed the Salmon and Haddock in a colander over a large pan with 1-2cm of boil water and then cover the top with foil. Steam for approximately 10 minutes or until the fish is almost done. Add the prawns for the last few minutes as these were already cooked and needed to heat through.

Whilst all this is going on make up the packet sauce as per instructions.

Once the fish is ready and whilst you finish off the mash boil the asparagus for 2-3 minutes.

To finish the mash simply mash or mix depending which method you are using, it should be rich and creamy. Place on a baking tray top with grated cheese and pace under the grill until golden. Now plate up

Download your recipe card here

Enjoy