| Turkey Mustard Bake |
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Put some cheer into a winter's day by tucking into this hearty turkey pie. The mustard gives welcome added warmth. Preparation Time: 15 minutes Cooking Time: 1 hour Fat per serving: 12.8g Calories per serving: 370 Serves 4 2 tbsp oil 1 onion, cut into chunks 2 carrots, peeled and cut into chunks 450g (1lb) leftover cooked British turkey meat, diced 2tbsp wholegrain mustard 225g (8oz) chestnut mushrooms, quartered 2 tbsp plain flour 200ml (7fl oz) milk 115g (4oz) shortcrust pastry sea salt and black pepper finely chopped parsley to garnish Pre-heat the oven to 180º C/350º F/Gas Mark 4. Meanwhile, heat the oil in a deep- sided frying pan and fry the onion and carrots for a few minutes until softened. Add the cooked turkey to the onion and carrots and stir in the mustard and mushrooms. Cook for a further 3-4 minutes. Make a little room in the base of the pan and add the flour. Stir the milk into the pan and simmer the mixture until thickened. Season well. Spoon into an ovenproof dish. Roll out the pastry and cut into 8 long strips. Brush the pastry with a little milk and twist each strip. Arrange them over the mixture in a criss-cross pattern. Bake for 40 minutes. Spoon the pie on to plates, garnish with parsley and serve with steamed vegetables of your choice. |
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