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Turkey & Vegetable Pot Pies

Turkey & Vegetable Pot Pie_950 x 550

From our new Golden Door at home cookbook available to purchase online now. This healthy pot pie is the perfect comfort food this Winter. Dairy free, our recipe uses leek and cashew sauce to bring it all together. Enjoy.

Makes 8 pies

Ingredients 
1 kg turkey breast and leg
2 litres chicken stock
1/2 cup fresh herbs such as sage, thyme, rosemary and parsley, roughly chopped
500 g finely chopped seasonal vegetables such as mushrooms, carrots and corn
Leek and cashew sauce (see recipe below)
200 g finely chopped kale
2 tablespoons finely chopped fresh herbs such as thyme, rosemary and parsley
8 sheets of filo pastry
1 egg, lightly beaten

To serve
Crisp green salad
Steamed seasonal vegetables

  1. Preheat oven to 180oC.
  2. Place turkey in a deep ovenproof dish, add the stock and the herbs and cover tightly with foil. Bake for 1 hour or until cooked through. Leave the oven on. Allow to cool slightly, then shred the turkey meat using a fork, reserving the cooking stock to make the leek and cashew sauce.
  3. Place chopped vegetables in a saucepan with 2 tablespoons of stock or water and sauté for about 5 minutes until softened. Set aside.
  4. Gently reheat the leek and cashew sauce. Place a little leek and cashew sauce in the base of 8 pot pie dishes (approximately 1 cup capacity). Add some turkey, sautéed vegetables, kale, a sprinkle of herbs, then a little more sauce. Repeat the process until all turkey and vegetables are used up.
  5. Lightly brush each sheet of filo with egg and scrunch pastry on top of pie. Bake for about 15 minutes until pastry is golden. Serve with a salad or fresh seasonal vegetables.

Creamy Leek and Cashew Sauce
Makes 1.2 litres

Ingredients 
500 g leek, white part only, finely chopped
6 cloves of roasted garlic (see Basic Recipes)
100 g  raw cashew nuts
750 mls chicken or turkey stock
1 tbls horseradish sauce
Salt and pepper to taste

Sauté the garlic, leeks and cashews in 2 tablespoons of the stock until tender. Gradually add the rest of the stock. Cool for 5 minutes. Transfer to a blender, add horseradish and blend until smooth, season with salt and pepper.

Golden Door at home Cook Book - front cover

 

Recipe by Golden Door from our new Golden Door at home cookbookpurchase online now.

Please note: This blog is for information purposes only and is not a substitute for medical advice, diagnosis or treatment.

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