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Mini turkey & potato pies

Mini turkey & potato pies

Description

These tasty little pies are very appealing to children. If you want to freeze them, put them in the freezer before baking. To serve, defrost overnight in the fridge and follow the baking instructions.

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Cooking time: 1 hour

Method

1. Preheat the oven to 200°C/180°C fan/Gas 6. Melt 30g of butter and sweat the vegetables and thyme for 10 minutes, until soft. Add the vinegar and boil until the vinegar has evaporated then stir in the cornflour. Add the stock a little at a time, stirring, to make a smooth sauce. Add the crème fraîche and season to taste. Allow to cool.
2. Boil the potatoes for around 15 minutes, until just tender. Drain then mash well. Beat in the remaining butter and milk and season to taste.
3. Divide the turkey between the bases of 4 ramekins or small dishes (about 9.5cm diameter) and spoon the sauce on top. Top with the mash and fork the surface. Put the dishes on a baking sheet and bake in the oven for about 20 minutes. Brown the tops further under a hot grill.

Each portion contains

  • Calories:

    483 kcal

    ,

    24.2%

  • Sugar:

    5g

    ,

    5.6%

  • Fat:

    13g

    ,

    18.6%

  • Saturates:

    8g

    ,

    40%

  • Salt:

    1.3g

    ,

    21.7%

of your guideline daily amount

Ingredients

45g butter
1 shallot, diced
1 medium carrot, diced
½ small leek, thinly sliced
¼ tsp chopped fresh thyme leaves
4 tsp white wine vinegar
20g cornflour
400ml chicken stock
2 tbsp crème fraîche
500g potatoes, peeled and cubed
3 tbsp milk
225g cooked turkey, cut into bite-sized pieces