Breville VTP 147 Instruction Booklet page 14

Creamy Turkey, Bacon and Leek Pie
• 250g of shortcrust pastry
• 250g of puff pastry (or alternatively use shortcrust throughout)
• 2 rashers of smoked bacon, chopped
• olive oil
• 1 leek
• 25g of butter
• salt and pepper
• 2 tsp of cornflour mixed with a little cold water
• 400g of cooked turkey or chicken
• 1 pint of chicken or turkey stock
• 1 packet of full fat cheese with garlic and herbs (e.g. Boursin™)
1. Add the olive oil to a pan and fry the bacon for 5 minutes. Add the chopped leek and
butter and stir for 3 minutes, seasoning well.
2. Turn the heat down to medium and cover the pan. Leave for about 30 minutes on a
medium heat to slowly cook the leeks.
3. When the leeks are soft, add your cooked meat and the stock. Then mix the cornflour
with a little cold water to form a paste and add the paste to the pan.
4. Carefully stir in the Boursin™ and leave for 5 minutes until the sauce is thickened.
5. Pour the mixture through a sieve. You can keep the sauce to pour over the finished
pies before eating.
6. Fill each pie with the meat, bacon and leeks, and add a small amount of the sauce.
Avoid the pastry going soggy by allowing the mixture to cool slightly.
In order to control the amount of liquid, spoon in the meat and vegetables and then
carefully add a little sauce afterwards.
If a suitable cheese is not available, try adding 2 tablespoons of double cream and some
chopped garlic.
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