Spring turkey pot pies

Another day, another recipe challenge! This time it was www.leanonturkey.co.uk who asked me to come up with a meal that cost £10 or under to make for a family of four.

I don’t know about you, but I really don’t cook with turkey at all. I guess it just doesn’t occur to me. It’s a bit silly coz it’s very lean, healthy and pretty bargainous.

So having spotted some gorgeous little pie dishes in the wondrous shopping establishment that is Poundland, I decided to make turkey pies.

I filled them with a Spring-inspired sauce of leeks and lemon zest with creamy creme fraiche and some punchy grain mustard. It’s one of my favourite flavour combinations. If you want to make the dish more low fat you could use reduced fat cream cheese instead of creme fraiche.

I topped them off with scrunched up sheets of filo pastry brushed with olive oil. It’s such a quick and healthy approach to making pies, and the boys love it so it’s a win win.

It’s a total crowd pleaser so was scoffed rapidly and with gusto. Poor Matthew missed out, but I could easily make the filling vegetarian by using Quorn pieces instead of turkey, and vegetable stock instead of chicken.

Spring turkey pot pies
serves 4
prep time: 10 mins
cook time: 30 mins
total time: 40 mins
total cost £5.71*

Ingredients
splash olive oil, plus extra for brushing pastry
2 turkey breasts, diced
1 leek, finely chopped
225ml chicken stock from cube
small tin sweetcorn, drained
100ml creme fraiche
1 tsp grain mustard
1 lemon, zest only
4 sheets filo pastry

Method

1. Preheat oven to 200C/180C fan/gas 6.

2. Heat a splash of olive oil in a frying pan and brown the diced turkey, remove from pan.

3. Add the leeks and a splash of the stock and soften for about 5 minutes – stirring occasionally to stop them catching, add more stock if they’re drying out.

4. Pour in the rest of the stock and simmer until reduced by half.

5. Remove from the heat and add the sweetcorn, creme fraiche, mustard and lemon zest to the sauce and stir well to combine

6. Stir in the turkey, then divide equally between four mini pie dishes.

7. Scrunch a sheet of filo pastry over the top of each pie, brush with olive oil and then bake in the oven until golden – about 15 mins.

8. Serve with steamed greens and if you’re really hungry stick a jacket spud on the side.

*Costings

olive oil £0.30
2 turkey breasts £2.00
1 leek £0.86
chicken stock gel cube £0.30
small tin sweetcorn (economy brand) £0.25
creme fraiche £0.40
grain mustard £0.10
1 lemon £0.30
4 sheets filo pastry £1.20

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