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Preparation steps. 1. Heat the oven to 180°C (160° fan) 350°F gas 4. Line a baking tray with non-stick baking paper. 2. Heat the oil in a frying pan and lightly brown the turkey breasts on both sides. Set aside. 3. Add the mushrooms to the pan and cook for 5 minutes.
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Instructions. Cook the pasta in boiling salted water according to your preferences or the packet instructions. Meanwhile, put the olive oil and onions in a pan and cover with a lid. Cook over a low heat, stirring occasionally, for about 3 minutes, or until the onions have softened but not coloured. Turn the heat up and add the mushrooms, fry.
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Drain. Meanwhile, heat a small dry skillet over medium-high heat. Add the almonds and toast, about 4-5 minutes. Transfer the almonds to a small bowl. In the same skillet, melt 2 tablespoons of the butter over medium-high heat until sizzling. Add the panko and cook, stirring, until golden brown, 3-4 minutes.
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Preheat the oven to 180 degrees Celsius (350 Fahrenheit). Roll the puff pastry, and cut it into 6 squares. Add one tablespoon of the turkey filling in the centre of the pastry square, bring the corners of the pastry together to form a triangle, and press with a fork to seal the edges. Repeat with all the pies.
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Add the white wine, turn up heat to high and cook until it evaporates, turn heat down to medium, add the chopped tomatoes and cook for approximately 5 minutes stirring occasionally. Add the cooked turkey (or chicken) and heat thoroughly. Then add the cooked pasta and a little bit of pasta water, cook on high heat stirring often for about a minute.
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Roll out biscuits with a rolling pin until they are about 6 or 7 inches in diameter. Place a large dollop of meat filling in biscuit and fold in half into a half moon shape. Seal with water and cut steam vents into top. Brush top lightly with butter. Bake at 400 for about 15 to 20 minutes until nicely brown.
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Add the butter and flour. Cook and stir gently for 2 minutes. Stir in the chicken broth and milk. Allow the liquid to come to a gentle boil then reduce heat to low. Add the shredded cheese and stir until melted into the sauce. Add ground mustard, nutmeg, and peas. Allow to simmer for 5 minutes, stirring occasionally.
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Mix flour and salt in bowl. Cut in shortening with pastry blender or knives. Add water. Stir with fork until water is absorbed and ball forms. Flour surface and rolling pin. Divide into 6 even pieces. Roll each portion into approximately 6- 8 inch circle. Preheat oven to 425 degrees, 400 if using convection. Heat the stuffing in microwave for.
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Add the sprouts and fry for 4-5 minutes. Add the stuffing, turkey and stock. Season, then cook until all the stock has been absorbed (see tip). Stir in the cream and parsley, then remove from the heat and set aside to cool. Preheat the oven to 200°C/fan180°C/gas 6. Roll out the pastry on a lightly floured surface to 3mm thick, then cut into 8.
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3. Dump in the chopped leftover turkey and stir until evenly mixed. Set aside the mixture to cool while you chop the vegetables. 4. Once all the veggies are cut up, roll out the rough puff pastry (or store-bought puff pastry) to about ⅛ inch thick. Cut out six circles, each measuring 6 ½ inches in diameter.
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Shape pieces into balls, then roll into 6-inch diameter rounds on a lightly floured surface. Spread about 1 cup filling over half of each round and dot with 1 tablespoon margarine. Fold uncovered pastry up and over filling; crimp edges to seal. Prick with a fork and place onto the prepared baking sheet. Bake in the preheated oven for 1 hour.
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Pastry. Recipe: 2 cup white or wheat flour ½ cup Cold Butter. ½ tsp salt ½ cup cold water. Method for pastry: Mix flour, butter ( chop in pieces) and salt together in a bowl mix with your hand or food processor, when mixed add water mix until it shapes into a ball then remove from bowl/mixer.
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1: Firstly, add the flour, diced cold butter and salt into a mixer with the paddle fitted, Turn the mixer on slowly, then speed up as the butter incorporates into the flour. 2: Next pour in the egg and cold water, keep the paddle mixing to beat the pastry into a smooth dough for around five minutes. Once the dough is ready remove from the bowl.
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Prep: Preheat your oven to 200°C/180°C (fan)/400°F/Gas 6. One: Cook the pasta according to the packet instructions. Two: Heat the butter in a pan and add the mushrooms and leeks. Cook over a low heat for 6-8 minutes, until softened. Three: Add the spinach and continue to cook until wilted, about 2 minutes.
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Roll the pastry dough out and cut into 8 squares, each about 4 x 4 inches (10 x 10 cm) and transfer to a greased baking sheet. Melt the butter in a saucepan over moderate heat and saute the onion, celery, and pecans, until the onions are lightly browned. Add the remaining ingredients, stir to combine, and remove from heat.
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Method. Preheat the oven to 180°C/350°F/gas 4. First make the pastry. Dice the butter and lard. Tip the flour into a large mixing bowl and add the butter and lard. Rub into the flour with your fingertips to a breadcrumb texture, then add cold water, 1 tablespoon at a time, and mix with a knife to form a dough.
