Turkey and mushroom pie
Nutrition Facts
each servingIngredients
all 12 types- 2 tsp rapeseed oil
- 2 onions, thinly sliced
- 320g pack turkey breast, cubed
- 2 cloves of garlic, sliced
- 220g mushrooms, sliced
- 100g button mushrooms, left whole
- 1 tsp dried thyme
- 1 tsp Dijon mustard
- 1 tbsp plain flour
- 1 low-salt chicken stock cube in 400ml boiling water
- 3 sheets filo pastry
- 8 squirts spray oil
Directions
6 steps in totalPreheat the oven to 180°C /gas mark 4. Add oil to pan, then add the onions and cook for 5 minutes, stirring occasionally until starting to brown.
Add the turkey and cook for a further 4-5 minutes, stirring regularly.
Next add the garlic and mushrooms and cook for a further 4-5 minutes again stirring regularly.
Mix in the thyme, mustard and flour, ensuring that everything is coated and there are no lumps of flour.
Gradually stir in the stock, bring to a boil, then turn the heat down. Cover and simmer for 10 minutes, stirring occasionally.
Place the turkey mixture in an oven proof dish, then spray the filo sheets with oil and place one on top of the turkey, folding it roughly. Add another sheet and spray with oil, then add the final sheet, creating folds across the top. Spray lightly with oil and bake for 12-15 minutes until golden brown.
