TASTY SUPPERS FAMILY FAVOURITE
Turkey & mushroom pie Everyone loves a flavoursome pie! This lower-fat recipe with a filo pastry crust ticks all the boxes SERVES 4 READY IN 1HR PRICE PER SERVING £2.40 2 x 340g packs Asda Butcher’s Selection Diced Turkey Breast 250ml stock, made with 1 Knorr Chicken Stock Pot 1 shallot, finely chopped 1 level tsp dried oregano or mixed dried herbs 250g pack mushrooms, halved 1 level tbsp cornflour,
mixed with 1tbsp cold water 75g reduced-fat crème fraîche 15g butter, melted 1tbsp sunflower oil 270g pack filo pastry Carrots and peas, to serve 1 Preheat the oven to 190C/ 170C Fan/Gas 5. Put the turkey in a pan with the stock, shallot
and herbs. Cover, bring to the boil and simmer for 15 minutes. Add the mushrooms and simmer for 5 minutes. 2 Remove the turkey and mushrooms with a slotted spoon and put in a pie dish. Stir the cornflour mix and crème fraîche into the pan and bring to the boil, stirring. Pour over the filling.
3 Mix the butter with the oil. Lightly brush a sheet of pastry with this mixture. Scrunch up loosely and put on top of the filling. Repeat with the rest of the pastry sheets. Bake for 25 minutes until golden. 4 Serve with carrots and peas. MED
LOW
CALORIES
SUGAR
FAT
SAT FAT
SALT
490 25%
4.6g 5%
LOW
12.4g 18%
4.9g 25%
0.7g 12%
LOW
BASED ON GUIDELINE DAILY AMOUNT PER SERVING
MAKING THE STOCK MAKING with a Knorr Chicken Stock Pot will add richness to the sauce and enhance the overall flavour.
SEPTEMBER 2013 | ASDA.COM/MAGAZINE | 57