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Turkey and bacon pies

Name: Turkey and bacon pies
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 tbsp olive oil; 200g rashers streaky bacon, chopped; Knob of butter; 1 large onion, finely sliced; 2 garlic cloves, crushed; 600g turkey breast, diced; 125ml white wine; 1 tbsp Dijon mustard; 100ml chicken stock, hot; 100ml double cream; Handful fresh flatleaf parsley,; finely chopped; 375g pack ready-rolled puff pastry; 1 large free-range egg, lightly beaten

Published: 31 Mar 10
Updated: 18 Mar 24

This is one meaty pie and a hearty treat. It’s a great pie recipe to freeze, too.

Easy
April 2010

Test kitchen approved

Serves 4
Takes 10 min to make, 30 min to cook

This is one meaty pie and a hearty treat. It’s a great pie recipe to freeze, too.

Nutrition: per serving

Calories: 884kcals
Fat: 56.5g (25.5g)
Protein: 52.2g
Carbohydrates: 39.2g (4.2g sugar)
Salt: 3g salt

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Ingredients

2 tbsp olive oil
200g rashers streaky bacon, chopped
Knob of butter
1 large onion, finely sliced
2 garlic cloves, crushed
600g turkey breast, diced
125ml white wine
1 tbsp Dijon mustard
100ml chicken stock, hot
100ml double cream
Handful fresh flatleaf parsley,
finely chopped
375g pack ready-rolled puff pastry
1 large free-range egg, lightly beaten

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a frying pan over a medium heat. Fry the bacon until crisp, then remove with a slotted spoon and set aside.
Add the butter to the pan, then fry the onion and garlic for 5 minutes until softened. Set aside. Add the turkey to the pan and cook for 2-3 minutes until browned, then set aside with the bacon and onion.
Deglaze the pan by adding the wine, then simmer until reduced by half. Whisk in the mustard, add the stock and season. Bring to a simmer, then add the cream and cook for 5 minutes. Stir in the parsley, then remove from the heat.

You’ll need 4 x 300ml dishes for this recipe. Using one as a guide, place it rim-down on the pastry and cut around it to make a pastry lid. Repeat to make 4. Divide the turkey mixture and sauce equally among the dishes and top with the pastry, pressing down well to seal it. Brush with beaten egg and make a small incision in each lid to let steam out.
Bake for 15 minutes until golden. Serve with mash and spring greens.