Wednesday, 25 March 2015

Turkey & Mushroom Puff Pie

Picture the scene, a boyfriend calls feeling poorly and you invite him over to give him some TLC.   Wracking your mind you try and come up with all the things that might make him feel better - and then it hits you.. Pastry in the freezer.. Everything else in the fridge, lets make him his favourite meal - a yummy comforting pie. 

So I get to the fridge, WHERE IS MY CHICKEN?! Doh!  I didn't get any this week as wanted a change to turkey.. Hmm will it work?? I guess you can only try!! 

Turkey works great in this recipe, but if you prefer chicken then you can totally substitute it for that.  I also use a strange ingredient to help thicken my sauce a little bit.. Good old SMASH instant potato - however this is totally optional, and you could use a little bit of sauce flour if you prefer

This pie is filling, tasty and ultimate comfort food, smiles all round after this was finished! 

Calories: 246  •  Slimming World: 4.5 on Extra Easy Plan 

 Weight Watchers Pro Points: 7PP • WeightWatchers Filling & Healthy Values: 5PP

Preparation Time: 15 Minutes
Cooking Time: 40 Minutes
Serves 4

You Will Need:

340g Turkey Breast Diced & Seasoned
4 Baby Leeks (if you don’t have baby ones use one large- sub for onion if you prefer)
2 Garlic Cloves Chopped
2 Carrots Sliced
300g Mushrooms Sliced
Chicken Stock Cube (I use Reduced Salt OXO) made up with 250ml water
2 Tbsp Elmlea Single Light Cream Alternative
1 Bay Leaf
1/4 tsp  Thyme (optional)
1 Tsp Smash Instant Potato – Optional (I use it to thicken my sauce!)
200g Light Puff Pastry ( I used Jus-Roll Light Puff Sheet – was frozen but let it thaw)
Fry Light/Calorie Controlled Oil Spray
Salt & Pepper For Seasoning


Preheat oven to

In a heavy bottomed pan sprayed with oil, fry the turkey until slightly browned

Add the mushrooms and fry until the chicken is cooked through

Take the turkey and mushroom, set aside in a bowl

Add the leek and garlic and soften, add the carrot and start to soften also – add a little water or my oil if the pan is too dry

Return the chicken and mushrooms to the pan, pour in the stock and add the bay leaf and thyme if you wish to use it

Simmer the mixture for 15 minutes on a low heat so the flavours meld and the vegetables soften

Turn the heat off, add the cream and the instant potato ( I like to use this as my thickening agent) and stir

Pour into your pie tin (I used two smaller ones so I could freeze

Top with the pastry, and prick a little hole on top with a fork to let the steam come out - lightly mist with oil 

Place in the oven and cook for 20 minutes or until the pastry has risen and nicely cooked.

Cut into portions and serve with mash and broccoli

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