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.
