Turkey & mushroom pot pies

• butter↗1 tbsp tbsp
• large onion↗1

  finely chopped

• rashers streaky bacon↗4

  chopped

• chestnut mushrooms↗140g g

  sliced

• turkey mince↗250g g

  (thigh is best)

• plain flour↗25g g
• chicken stock↗200ml ml
• thyme sprigs↗a few

  leaves picked

• ready-rolled puff pastry↗½ x 375g sheet
• egg yolk↗1

  beaten

• wilted spring greens

  to serve

Step-by-step instructions

1. 1

   Heat the butter in a large pan. Add the onion and cook for 8-10 mins until softened. Add the bacon and mushrooms, and cook until both are browned. Add the turkey mince, breaking up with a wooden spoon, and cook for another 5 mins until browned.

2. 2

   Add the flour, stir for 1 min or so, then pour in the chicken stock and add the thyme. Mix well and cook over a medium heat for 1-2 mins until it boils and thickens slightly. Season to taste and set aside to cool for 10-15 mins.

3. 3

   Heat oven to 220C/200C fan/gas 7. Once cooled, divide the turkey mixture between 2 ramekins or mini pie dishes. Unroll the pastry and cut out 2 squares to sit on top. Press the edges down the side of the dishes and glaze with the egg yolk. Bake in the oven for 30 mins until golden and cooked through. Serve with wilted spring greens.