Turkey pie
Ingredients for cc 24 cm diameter pie:
500 g minced turkey
500 g shortcrust pastry
30 g cooked, peeled chestnut
50 g green peas
50 ml port wine
2 tbsp oil
100 g smoked bacon
1 shallott
1 garlic clove
salt
pepper to taste
small bunch of flat leaf parsley
2 sprigs of fresh thyme
3 tbsp cream
1 egg lightly beaten for the egg wash
1. Heat the oil in a frying pan. Add the finely diced smoked bacon and fry for 3-5 minutes. Add the finely sliced
shallott and mashed garlic and saute for a couple of minutes.
2. Add the turkey and fry until golden brown. Pour the wine and turn the heat on high. Stir well until the alcohol
has evaporated.
3. Add the finely sliced chestnut, peas, finely chopped parsley, thyme and pour over with 50-100 ml water. Cover
with a lid and cook for 10-15 minutes.
4. When the meat is tender remove from the hob and add the cream. Place on a medium heat for 2 minutes then
set aside.
5. Preheat the oven to 190 C.
6. Roll out the pastry on dusted surface. Line the bottom of the ovenproof pie dish with a circle shaped pastry. Fill
with the turkey ragu and trim the edges of the pastry.
7. From the rest of the pastry cut some star or snowflakes shapes and arrange them on the top of the pie. Brush the
top with the lightly beaten egg.
8. Bake for 20-25 minutes or until golden. Serve warm.