Mini Turkey Pot Pies
ingredients
- 200g cooked turkey
- 200g carrots
- 100g peas
- 1 medium onion
- 25g butter
- 75g flour
- 100ml semi skimmed milk
- 100g puff pastry (shop-bought)
- 100g spinach
- 100g celery
- Pinch salt and black pepper
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
1. Preheat the oven to 180°C.
2. Prepare & chop the carrots & celery in to small dice.
2. Boil the carrots celery & peas together until just tender, then drain & set aside.
3. Meanwhile, melt the butter in a pan. Add the onion & cook until softened.
4. Add the flour & stir in. Gradually add the milk. Simmer over a medium heat stirring constantly to ensure no lumps form. Allow the sauce to thicken.
5. Place the turkey & vegetables in to 4 mini/individual pie dishes & lightly mix together.
6. Pour over the sauce. Ensuring all covered.
7. Roll out the pastry & cover the pie dish trim any excess pastry.
8. Cook in the preheated oven for approx30 minutes or until cooked through & pastry is lovely golden brown.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system. Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.