Creamy Turkey, Bacon And Leek Pie - Breville VTP099 Manual

creamy turkey, bacon and leek pie

method
1. Add the olive oil to a pan and fry the
bacon for 5 minutes. Add the chopped
leek and butter and stir for  minutes,
seasoning well.
. Turn the heat down to medium and
cover the pan. Leave for about 0
minutes on a medium heat to slowly
cook the leeks.
. When the leeks are soft, add your
cooked meat and the stock. Then mix
the cornflour with a little cold water to
form a paste and add the paste to the
pan.
4. Carefully stir in the Boursin™ and
leave for 5 minutes until the sauce is
thickened.
5. Pour the mixture through a sieve. You
can keep the sauce to pour over the
finished pies before eating.
6. Fill each pie with the meat, bacon and
leeks, and add a small amount of the
sauce.
Avoid the pastry going soggy by allowing the
mixture to cool slightly.
In order to control the amount of liquid,
spoon in the meat and vegetables and then
carefully add a little sauce afterwards.
If a suitable cheese is not available, try
adding  tablespoons of double cream and
some chopped garlic.
"
The addition of the cream cheese to this
dish produces a rich, creamy sauce with a
hint of garlic and herbs
ingredients
50g of shortcrust pastry
50g of puff pastry (or alternatively use
shortcrust throughout)
 rashers of smoked bacon, chopped
olive oil
1 leek
5g of butter
salt and pepper
 tsp of cornflour mixed with a little cold
water
400g of cooked turkey or chicken
1 pint of chicken or turkey stock
1 packet of full fat cheese with garlic and
herbs (e.g. Boursin™)
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