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Week 12: Turkey and asparagus pie

Story location: Home / food_and_drink / recipe_a_week /

This weeks recipe was based on the chicken and ratatouille pie from three years ago, when I last tried to cook a new recipe every week.

The pastry was made exactly as I described but for some reason it came out fairly dry and crumbly so we put discs of it on top, like a cobbler, instead of a single sheet. It still tasted good though.

To make the filling, I finely diced one onion and a clove of garlic and fried them in butter until soft. I warmed about 200ml of milk with a pinch of nutmeg, some freshly ground pepper and a clove. I strained the milk through a sieve into the pan with the onions. I added the diced turkey and a couple of tablespoons of cream cheese. The asparagus was placed in the bottom of a pyrex dish, the turkey in white sauce was poured over the top. Finally the discs of pastry were put on top.

Turkey and asparagus pie

The pie was cooked at gas mark 5 for around 45-50 minutes until the sauce was bubbling and the topping was crispy.