Turkey, Lemon & Leek Pie with Roasted Pumpkin
| 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: 10 Portions
Ingredients
800g Diced British Turkey
200g Chopped White Onions
300g Diced Leeks
2 Lemons Zested
1l Béchamel
500g Shortcrust Pastry
Eggwash
Sea Salt
Milled Black Pepper
Method
Sauté the onions with turkey and season well
Add the leeks. lemon zest and béchamel
Place into 10 serving dishes and allow to cool slightly before covering with pastry
Roll out the pastry and cut 10 squares
Egg wash the edges of the dishes before placing on the pastry
Cover the dishes with the pastry, eggwash and bake for 20 minutes at 180°c until golden brown
Serve with roasted Pumpkin