POT PIE - TURKEY - PUFF PASTRY - Smoked Turkey and Cranberry Pot Pies

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Nb persons: 6
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Smoked Turkey and Cranberry Pot Pies INGREDIENTS
1 large	onion, chopped
1	celery stick, chopped
2 tablespoons	vegetable oil
2 tablespoons	all-purpose flour
2 cups	chicken stock
	canned broth, alternative
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
	pepper

DIRECTIONS
Preheat 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.

Recipe reprinted by permission of Hamlyn. All rights reserved.
Nutrition Information
Serves 6 - Facts Per Serving:

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