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Turkey, Mushroom and Red Pepper Pie


Prep time: 12 mins

Plus 30 mins chilling

Cooking time: 1 hour

 

Nutritional values per portion

Engergy 481kcals

Protein 29.3g

Total fat: 25.1g

Saturated fat: 9.3g

Carbs: 37.8g

Sugars: 10.7g

Salt: 1.5g

Fibre: 1.5g

 

 

Turkey, Mushroom and Red Pepper Pie

Ingredients

  • 2tbsp sunflower oil
  • 450g/1lb diced British turkey thigh meat
  • 1 red pepper, deseeded and chopped
  • 225g/8pz chestnut mushrooms, quartered
  • 1tbsp cornflour
  • 150ml/1/4 pint chicken stock
  • 250ml/9fl oz apple juice
  • 2 tbsp tomato puree
  • Salt and pepper
  • 250g9fl oz apple juice
  • 2tbsp tomato puree
  • Salt and pepper
  • 250g/9oz chilled puff pastry
  • Beaten egg, to glaze

Method

  • Heat the oil in a large deep frying pan and brown the turkey pieces in batches over a brisk heat. Remove from the pan and set aside.
  • Add the pepper and mushrooms to the pan, lower the heat and fry for 5 minutes. Mix the cornflour with the stock until smooth and pour into the pan with the apple juice. Add the tomato puree and bring to the boil, stirring until thickened and smooth.
  • Stir the turkey back into the pan, season with salt and pepper, cover and simmer gently for 10 minutes, allow to cool.
  • Drain the turkey and vegetables from the pan, reserving the cooking sauce, and spoon into a 1.1litre/2pt pie dish or individual pie dishes.
  • Roll out the pastry on a lightly floured surface and use to cover the pie. Cut any pastry trimmings into leaves, dampen and press on top. Chill for 30 minutes.
  • Preheat the oven to 200C/400F/Gas 6. Brush the pastry with beaten egg to glaze and stand the pie on a baking sheet. Bake for 40-45 mins or until the pastry is puffed and golden brown (25 mins for individual pies). Heat the remaining sauce.
  • Serve the pie hot with vegetables and the cooking sauce.