Leftover Turkey and Veggie loaded pies – Baby Finger Foods
Turkey and Veggie Loaded Mini Pies. Easy recipe to use up your leftover turkey! Loaded with carrots, peas, corn and seasoned with fresh thyme and dijon.
Ingredients
- 280 g 2 Cups Plain Flour
- 120 g Butter
- 3-4 Tablespoons Water
- Drizzle rapeseed oil
- 1 small onion diced
- 1 cloves garlic crushed
- 1 carrots finely diced
- 150 g 1 cup frozen peas
- 150 g 1 cup frozen sweetcorn
- 1 sprigs fresh thyme leaves finely chopped
- 125 ml 1/2 cup natural yogurt
- 60 ml 1/4 cup milk
- 1 tsp Dijon mustard
- ¼ cup parmesan cheese
- 200 g 1 1/2 cups cooked turkey breast diced
- Black pepper to season
- 1 egg beaten - egg wash
Method
- Pre-heat oven to 180ºC.
- In a bowl sieve your flour, then add the butter and using your fingers rub into the flour until it resembles fine breadcrumbs. Add your water (1 tablespoon at a time) and using your hands mix into the flour and butter until it resembles a dough that sticks together.
- Take away 1/4 of the pastry and leave aside for the pastry lids. With the remaining pastry roll on a floured surface until it is about 5mm thick. Use a small circular cookie cutter to shape out 24 mini circles. Roll the remaining pastry and using a small cutter, shape out the pie lids, then leave in the fridge until ready to use.
- Heat the rapeseed oil in a pan and gently fry the onions until translucent. Add the garlic, carrots, peas, sweetcorn and thyme. Stir well then add the yogurt, milk and mustard. Cover the pan with a lid and simmer for about 15 minutes until the carrots are soft.
- Add the parmesan and turkey, stir well then season with a little pepper.
- Remove the pastry from the fridge, and fill each case up with the meat mixture.
- Place a pastry lid onto each mini pie. Use a pastry brush to brush a little egg onto each pie, then bake for 25 minutes until the pastry is golden brown.
- Cool on a wire rack before serving.
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