Another recipe that caters for the carnivore and the vegetarian. This one uses up chestnuts and turkey left over from Christmas. It is based on a Hairy Bikers recipe
- Soak 15g dried mushrooms in 150ml of freshly boiled water
- Melt 50g butter and fry 2 sliced leeks over a low heat for 5 minutes covered.
- Turn heat up slightly and add 350g mushrooms (button or chestnut - slice if large) and cook for 5 minutes. Drain the rehydrated mushrooms reserving the liquid. Roughly chop and add to the pan along with 2 sliced garlic cloves and leaves from a large sprig of thyme.
- Add 50g (heaped tablespoon) plain flour and stir 'until you see a roux has formed around the vegetables'. Stir in 1tsp Dijon mustard and 100ml marsala and stir until incorporated.
- Make up the reserved mushroom liquid to 300ml with vegetable or chicken/turkey stock. Gradually add it to the pan. Bring to boil then down to a simmer and stir until thickened.
Split between 3-4 individual pie tins. Add either whole chestnuts (from vac pac) or bite size chunks of turkey.
Leave to cool
- When cool preheat oven to 170C Fan.
Cut out ready rolled puff pastry to create lids for the pies. Use a beaten egg to seal the pastry to the pie dishes and to egg was the tops. I used the remnants to create a 'T' or a 'C' on top of each pie to indicate if turkey or chestnut. Cut a couple of slits in each pie.
Bake in the oven until the pastry is golden brown (about 30 minutes)
