Turkey and Bell Pepper Puff Pastry Pies
Turkey is not just for Christmas or Thanksgiving; turkey is a delicious, low fat and tasty meat option available to be enjoyed all year round. While these turkey and bell pepper pies are perfect for using up leftover turkey in the days after the big annual celebrations, they are equally suitable for being made deliberately from scratch at any other time of year. This recipe represents my latest mini puff pastry pies creation, whereas always, the filling is incorporated in puff pastry which has been moulded in to little multi-purpose ramekins, themselves such a valuable addition to the supplies and equipment in any home kitchen.
These pies can be served either hot or cold. In this instance, I served them hot with some deep fried potato wedges.
Cook Time
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Ingredients
- 4 baking potatoes
- Half pound premade puff pastry
- Flour for dusting rolling pin and surface
- Butter for greasing ramekins
- 4 tablespoons cooked, cooled and shredded turkey breast meat
- 1/2 each red, yellow and green bell peppers, seeded and moderately finely diced
- Salt and pepper
- 8 teaspoons fresh, cold chicken stock
- Beaten egg for glazing
- Chopped chives to garnish
Instructions
- Scrub the potatoes clean but do not peel. Cut in to wedges. Add to a pot of cold salted water and bring the water to a simmer for ten to fifteen minutes, just until you see the skin starting to separate around the edges.
- Drain the wedges and let them steam off for five minutes before returning to the pot, covering and leaving for up to an hour to cool.
- Add the shredded turkey and chopped bell peppers to a bowl, season with salt and pepper and stir around to combine.
- Roll out your pastry and line the greased ramekins before spooning in the turkey and peppers to almost but not quite fill. Add two teaspoons of cold chicken stock to each ramekin. Do not miss out this vital step or the turkey meat will dry out in the oven.
- Sit the lids on the pies and let the pastry rest for ten minutes while your oven preheats to 400F/200C. Egg wash the lids, crimp the edges, egg wash the crimps, cut a steam vent in the top of each pie and sit the ramekins on a baking tray. Cook for half an hour or just over until risen and golden.
- Take the tray from the oven and let it sit for ten minutes before you carefully up end the ramekins to remove the pies, easing the edges free with a knife edge if necessary.
- While the pies are resting, deep fry the potato wedges in hot oil for about five minutes before draining on a plate covered with kitchen paper.
- Put two pies and half the potato wedges on to each serving plate and garnish with the chopped chives.
