This delicious pie is made from puffed pastry and filled with turkey, bacon and Dijon mustard. A great way to use up leftovers!
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Preheat oven to 220C or 200C fan-forced. Line 2 baking trays with non-stick baking paper.
Heat oil in a large frying pan on medium. Cook leek for 3 mins until soft but not coloured. Add mushrooms and bacon. Increase heat to high and cook for 4-5 mins until mushrooms are soft and bacon crisp. Add turkey, cream and mustard. Season with salt and pepper to taste and simmer for 3-5 mins until sauce thickens slightly. Remove from heat, stir through cheese and parsley and cool.
Cut 4 x 14cm round and 4 x 17cm rounds from pastry. Lay smaller rounds on prepared tray. Top each with a quarter of turkey filling leaving a 2cm edge around pastry. Brush edges lightly with beaten egg. Top with remaining pastry, folding edges over to seal. Cut a small steam hole in the top. Brush with egg.
Bake for 20 mins until puffed and golden.
This delicious pie is made from puffed pastry and filled with turkey, bacon and Dijon mustard. A great way to use up leftovers!
Preheat oven to 220C or 200C fan-forced. Line 2 baking trays with non-stick baking paper.
Heat oil in a large frying pan on medium. Cook leek for 3 mins until soft but not coloured. Add mushrooms and bacon. Increase heat to high and cook for 4-5 mins until mushrooms are soft and bacon crisp. Add turkey, cream and mustard. Season with salt and pepper to taste and simmer for 3-5 mins until sauce thickens slightly. Remove from heat, stir through cheese and parsley and cool.
Cut 4 x 14cm round and 4 x 17cm rounds from pastry. Lay smaller rounds on prepared tray. Top each with a quarter of turkey filling leaving a 2cm edge around pastry. Brush edges lightly with beaten egg. Top with remaining pastry, folding edges over to seal. Cut a small steam hole in the top. Brush with egg.
Bake for 20 mins until puffed and golden.