Recipe Smoked Turkey and Cranberry Pot Pies

By Coppermouse

Ingredients

• 1 large onion, chopped
• 1 celery stick, chopped
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 cups chicken stock or canned broth
• 1 cup heavy cream
• 1 tablespoon sherry
• 1 pound sweet potatoes, peeled and roughly chopped
• 8 small shallots, peeled
• 8 ounces button mushrooms, halved or sliced
• 12 ounces smoked turkey, roughly chopped
• 2 tablespoons dried cranberries chopped
• 2 tablespoons chopped fresh parsley
• 1 pound puff pastry
• 1 egg, beaten
• salt and pepper

Preparation

Step 1

reheat the oven to 450 degrees F. Fry the onion and celery in the oil until golden brown. Add the flour and stir well. Remove from the heat and add the stock or canned broth, whisking well with a wire whisk to remove all the lumps. Return to the heat and continue whisking until smooth.


Add the cream and heat gently. Season to taste. Add the sherry, sweet potatoes, shallots, mushrooms, turkey, cranberries, and parsley and stir to combine. Simmer gently for 10 minutes and then leave to cool.


Divide the mixture between six small ovenproof dishes. Roll out the pastry to 1/8 inch thick and cut circles 1 inch wider than the diameter of the dishes. Brush the rim of each dish with a little beaten egg. Place a pastry circle on top of each dish, gently pressing the pastry around the rim to secure. Cut a small hole in each pastry lid and use any remaining pastry to make pastry leaves to decorate the lids.


Bake on the middle shelf of the oven for 30-35 minutes, or until the pastry is puffed and golden brown. Serve with green beans.