Turkey and Pancetta Pie

I had a few ingredients I needed to use up, and so decided to make a Turkey and Pancetta pie. You can always use chicken instead of turkey, or bacon instead of pancetta for this. The rest of the ingredients are all standard store cupboard stuff, apart from maybe the mascarpone - which is one of the ingredients I wanted to use up.

A simple light shortcrust pastry, and you are well on your way to a tasty supper.


Ingredients:

• 30g butter
• 3 Turkey escalopes (or chicken breasts) diced (approx 420g)
• 130g pancetta cubes ( or diced bacon)
• 1 red onion, diced
• 1 tbsp plain flour
• 250ml chicken stock
• 100ml semi-skimmed milk
• 2 dessert spoon mascarpone (optional)
• 2 tsp fresh chopped tarragon ( or 1 tsp dried)
• Enough short crust pastry for a base and lid

Method:

1. Melt butter and add a dash of olive oil
2. Add the pancetta and let it simmer for a minute or two to allow the fat to render
3. Add the turkey breast and stir until browned
4. Take out the turkey and pancetta with a slotted spoon and put aside
5. Add in the diced onion and simmer for a few minutes until softened
6. Add in the crushed garlic and stir through
7. Sprinkle over 2 level tablespoons of plain flour
8. Stir through and allow the flour to cook out for a minute or two
9. Slowly add the stock a bit at a time, stirring well to remove any lumps
10. Then add the milk
11. Now add in the mascarpone if using (you can switch this for a bit of cream if you want)
12. Add in the tarragon
13. Finally add in the turkey and pancetta then allow to cool slightly while you prepare the pastry
14. Roll out the pastry and line the greased tart tin. Trim off any excess leaving it a little proud of the edges to allow for a little shrinkage
15. Prick the pastry bottom, then cover with greaseproof and fill with baking beans
16. Bake at gas mark 4 for 10 minutes
17. Take out the beans, brush with some beaten egg, and put back in oven for 5 minutes to seal the base
18. Place the filling into the base, and cover with more rolled out pastry. Seal the edges, and brush with more beaten egg. Place a couple of slits to allow steam to escape
19. Bake in the oven at gas mark 5 for 30 minutes. Check after 20 mins as you may need to put a circle of greaseproof paper around the edges to prevent burning.
20. Eat immediately with some lovely green veg & creamy mash, or chill once cooled and eat cold - it is just as nice.
 

TIP:
Once cooled, it can be frozen. Reheat only once it is fully defrosted. Try freezing it in portion sizes - that way you don't have to defrost the whole pie!

Servings	8
Calories per serving	582