Turkey Mince Pie Food

TURKEY & MUSHROOM POT PIES

Steps:

• Heat the butter in a large pan. Add the onion and cook for 8-10 mins until softened. Add the bacon and mushrooms, and cook until both are browned. Add the turkey mince, breaking up with a wooden spoon, and cook for another 5 mins until browned.
• Add the flour, stir for 1 min or so, then pour in the chicken stock and add the thyme. Mix well and cook over a medium heat for 1-2 mins until it boils and thickens slightly. Season to taste and set aside to cool for 10-15 mins.
• Heat oven to 220C/200C fan/gas 7. Once cooled, divide the turkey mixture between 2 ramekins or mini pie dishes. Unroll the pastry and cut out 2 squares to sit on top. Press the edges down the side of the dishes and glaze with the egg yolk. Bake in the oven for 30 mins until golden and cooked through. Serve with wilted spring greens.

TURKEY TORTILLA PIE

Steps:

• In a deep flameproof casserole dish, cook the onions in the oil for 8 mins until soft. Add the cumin and cook for 1 min more. Stir in the mince and add a bit more oil, if needed. Turn up the heat and cook for 4-6 mins, stirring occasionally, until the mince is browned.
• Stir in the chipotle paste, tomatoes and half a can of water, and simmer for 5 mins. Mix in the beans and sweetcorn, and cook for a few mins more until thick, piping hot and the mince is cooked.
• Heat the grill. Take the pan off the heat and put the tortilla triangles randomly on top. Scatter over the cheese and grill for a few mins until the topping is crisp, taking care that it doesn't burn. Sprinkle with the spring onions and serve.

TURKEY COTTAGE PIE

Steps:

• Peel and chop the onion, garlic and carrot, and chop the celery stalks.
• Fry the onion until golden, then add the minced turkey and use a wooden spoon to break it into small pieces.
• Cook the turkey stirring until the meat is no longer pink and the liquid released is absorbed.
• Add the chopped garlic, carrot and celery.
• Pour the stock over, cover with a lid, and leave to cook on a medium heat until the liquid is absorbed.
• Meantime,get on with the mashed potatoes. In a large pan, add the potatoes and boil in salted water until tender.
• Drain the water, peel and mash. Add the milk, quarter of a cup of grated cheese and butter and mash well until creamy.
• Preheat the oven to 200 degrees C (390 Fahrenheit).
• Once the stock is absorbed, add the tomato purée and chopped tomatoes to the pan, season with salt, ground black pepper, and herbs, and mix well.
• Leave to simmer until the sauce is reduced.
• Transfer the filling either to a large pie dish, or 2 smaller ones.
• Top the ground turkey with the mashed potatoes and scatter the remaining grated cheese over.
• Bake in the oven for about 15-20 minutes or until golden and bubbling hot.

MOROCCAN-SPICED TURKEY PIE

Steps:

• Heat a large non-stick pan over a medium heat and toast the coriander and cumin seeds for 1-2 mins until fragrant. Add the cinnamon, olive oil, aubergine and shallots. Coat the veg in the spices and cook on a medium-low heat for about 10 mins until the aubergine has softened slightly.
• Add the harissa and peppers. Give everything a good stir, then add the tomatoes and crumble over the stock cube. Simmer, uncovered, for 20 mins until the veg is tender and the mixture is nice and thick.
• Stir through the turkey meat and season well. Set aside to cool.
• Heat oven to 200C/180C fan/gas 6 and grease a 23cm springform tin with a little butter. Lay two sheets of filo over the base of the tin and brush with the melted butter. Cross over another two layers of filo and brush again with butter. Repeat once more, then put the cooled filling in the centre. Using the remaining four pastry sheets, cover the filling and brush with more melted butter. Scrunch the top of the pie together and bake for 30-35 mins.
• Remove from the oven and scatter the pie with the flaked almonds. Cook for a final 10 mins until the pie is golden and piping hot. Serve straight away.

MINI TURKEY & CRANBERRY PIES

Steps:

• Roll out the pastry on a floured surface so that it's just thinner than a £1 coin. Cut out 8 x 10cm circles using a pastry cutter or small saucer, then cut 8 x 9cm circles for the lids - you may need to re-roll the trimmings. Push the larger circles into 8 holes of a muffin tin, then divide the turkey, cream and cranberry sauce between them. Season well and brush the edges with a little egg. Place a lid on top of each and pinch the sides together to seal. Chill for 15-20 mins.
• Heat oven to 200C/180C fan/gas 6. Brush the tops with more egg, then bake for 25 mins until the pastry is crisp and golden. Serve warm, or leave to cool and enjoy cold.