Turkey, Pea & Tarragon Pie
| Nutritional values per portion | |||
|---|---|---|---|
| Energy | n/a | Carbohydrates | n/a |
| Protein | n/a | Sugars | n/a |
| Total fat | n/a | Salt | n/a |
| Saturated fat | n/a | Fibre | n/a |
Serves: 4-6
Preparation time: 20 mins
Cooking time: 35 mins
Ingredients
1 tbsp oil
1 onion, peeled and chopped finely
1 clove garlic, chopped finely
350g cooked British turkey, chopped
300g cooked potatoes, cubed
150g peas, cooked
2 small carrots, cooked cut into small pieces
2 tbsp chopped tarragon
1 pint thick gravy, any will do
1 x 375g ready rolled shortcrust pastry sheet
beaten egg
Method
Pre heat the oven to 200C gas 6.
Heat the oil and add the onions and garlic, cook for 2-3 minutes.
Add the turkey, potatoes, peas, carrots, tarragon and gravy and mix.
Spoon into a large, deep oval dish.
Egg the top of the baking dish, then lay the pastry over, press down well and decorate the edges by scoring with a knife.
Egg wash well, then make 2-3 slits in the top of the pastry. Bake for 35 minutes.
Serve with pickled red cabbage and pickled walnuts.
© Phil Vickery, March 2010
We love British Turkey because... it's nutritious
We love British Turkey because... it's delicious
We love British Turkey because... it's incredibly versatile
