Tarragon turkey pie

    50 min

    A quick and easy family pie made with a puff pastry lid. Can be made with chicken, as well. When cooked serve with boiled or mashed potatoes and green vegetables or salad.

    Yorkshire, England, UK
    3 people made this

    Serves: 4 

    • 1 onion, diced
    • 2 tablespoons sunflower oil
    • 500g diced turkey thigh
    • 200ml half fat creme fraiche
    • 1 Knorr® chicken stock concentrate jelly
    • 1 large handful fresh tarragon, finely chopped
    • salt and black pepper, to taste
    • 1 block puff pastry, defrosted if frozen
    • 1 egg, beaten

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Fry the diced onion in the sunflower oil until soft in a shallow pan that has a lid. Add diced turkey and fry until browned. Add the creme fraiche with the concentrated jelly stock. Stir until stock has dissolved, then add the tarragon and season to taste.
    2. Stir and cover until turkey is cooked through, about 10 to 15 minutes.
    3. Preheat the oven to 180 C / Gas 4. Cool mixture and turn into pie dish.
    4. Roll out defrosted puff pastry and cover pie dish. Trim, if necessary. Glaze pastry with beaten egg.
    5. Bake in the pre-heated oven for 25 to 30 minutes, or until the pastry is golden brown.

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