Spring Turkey Pot Pies
This recipe was sent to us by Katie Bryson, one of our online blogger mums. Her challenge was to cook a family meal using turkey for under £10. Here's what she cooked:
Feeding boys
Essential Ingredient:
Turkey Breast Fillets
(Serves 4)

Splash olive oil, plus extra for brushing pastry

2 turkey breasts, diced

1 leek, finely chopped

225ml chicken stock from cube

Small tin sweetcorn, drained

100ml creme fraiche

1 tsp grain mustard

1 lemon, zest only

4 sheets filo pastry

To serve:
Fresh green beans and jacket potatoes.
This all-American dish is a great way to use up any extra veg you have lying around.
  1. Preheat oven to 200C/180C fan/gas 6.
  2. Heat a splash of olive oil in a frying pan and brown the diced turkey, remove from pan.
  3. Add the leeks and a splash of the stock and soften for about 5 minutes - stirring occasionally to stop them catching, add more stock if they’re drying out.
  4. Pour in the rest of the stock and simmer until reduced by half.
  5. Remove from the heat and add the sweetcorn, creme fraiche, mustard and lemon zest to the sauce and stir well to combine.
  6. Stir in the turkey, then divide equally between four mini pie dishes.
  7. Scrunch a sheet of filo pastry over the top of each pie, brush with olive oil and then bake in the oven until golden - about 15 mins.
  8. Serve with steamed greens and if you’re really hungry stick a jacket spud on the side.
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