Turkey Recipes
Hideaway Turkey Pie
Serves 4
500g left over cooked turkey
2 celery stalks, cut into 1.5cm pieces
250g left over cooked vegetables
2 medium sized onions, chopped
50g butter
50g flour
600ml stock from bones or cube
100g cheddar cheese, grated
salt & freshly ground black pepper
375g frozen puff pastry, defrosted
milk to glaze.
Heat the oven to 230*C/450*F/Gas Mark 8.
Place the meat, celery and left over vegetables in a 1.7L/3pt pie dish.
Fry the onion in butter for 2 mins, then stir in the flour and type for
1 minute over moderate heat. Slowly add the stock, bring to the boil, stirring until thickened.
add the grated cheese and adjust the seasoning and pour into the pie dish.
Roll out the puff pastry and use it to cover the dish. Knock up the edges and use any left over
pastry to make decorative leaves.
Brush the pastry with milk and cook in the oven for 20 mins.
Lower the heat to 170*C/325*F/Gas Mark 3 and cook for a further 20 minutes until golden.
