Name: Turkey, sage and bacon party pies
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 30 gram butter; 1 onion, diced; 1 clove garlic, sliced; 2 bacon, finely diced; 4 sage leaves, finely shredded; 1 celery, finely diced; 1 carrot, grated; 1 roast chicken gravy; 1 1/2 cup boiling water; 3 cup cooked, shredded turkey meat; 6 ready-rolled flaky puff pasty; 1 yolk, beaten with 2 tbsp milk; cranberry chutney or onion jam, to serve

Ingredients

30 gram butter

1 onion, diced

1 clove garlic, sliced

2 bacon, finely diced

4 sage leaves, finely shredded

1 celery, finely diced

1 carrot, grated

1 roast chicken gravy

1 1/2 cup boiling water

3 cup cooked, shredded turkey meat

6 ready-rolled flaky puff pasty

1 yolk, beaten with 2 tbsp milk

cranberry chutney or onion jam, to serve

Method

1.Heat the butter in a large saucepan and sauté the onion, garlic and bacon for 3-4 minutes until the onion is soft and the bacon cooked. Add the sage, celery and carrot, cooking a further 2 minutes, then sprinkle over the gravy packet mix, stirring to combine.

2.Gradually add the boiling water, simmering for 3-4 minutes until thickened and saucy. Incorporate turkey. Allow to cool for at least 30 minutes.

3.Preheat the oven to 190ºC. Cut circles of pastry big enough to line a medium muffin tray, and then cut small circles to make pie lids. Chill the pastry-lined tin and lids until needed.

4.Spoon cooled filling into lined muffin holes to about three-quarters full. Brush egg wash around the edge and place a lid on each pie, pushing down to crimp together. Brush tops with egg wash and bake for 20-25 minutes until deep golden. Cool in the tins for at least 10 minutes before lifting out.

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Ingredients

Method

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