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

Corn and Cheese Chowder

If you are anything like me, when it is cold outside you crave stodge and comfort food. If this is the case, then the following dinner will hit the spot!

Corn (or sweetcorn) chowder is a well known and simple dish, but here it is made extra tasty with the addition of some salty bacon lardons, and instead of potato to thicken it, we use cheese.

If you are making this for guests, then you can really wow them by serving it in their very own edible bowl in the form of a Boule.

Ingredients:

• 80g Butter
• 1 onion, diced
• 150g bacon lardons
• 450g sweetcorn kernels
• 3 bell peppers, finely diced
• 45g plain flour
• 500ml chicken stock
• 400ml single cream
• 160g grated cheese (any kind, I used mature cheddar and edam)
• 30g spring onion, chopped

Method:

1. Melt the butter in a large pot, and add the onions and cook for a few minutes
2. Add the bacon and allow to cook for a little more
3. Then add the peppers, and cook further for a few minutes
4. Now add the sweetcorn, and cook for a minute
5. Sprinkle the flour over the top and stir to combine
6. Pour in the chicken stock, and stir well. Allow to the mixture to thicken a little, then reduce the heat to low
7. Pour in the cream and cover the mixture, allowing it to thicken for 15 minutes
8. The add the cheese and spring onion.
9. Stir until the cheese is melted, and serve 

Servings	4
Calories per serving	791 kcal