Turkey and Mushroom Mini Pies
These individual turkey and mushroom pies are the ultimate comfort food, with a rich, savory filling and a golden puff pastry topping.
- Prep25 min
- Cook45 min
- Total1h 10m
- DifficultyEasy
- Servings2
Warm, hearty, and deeply satisfying, these mini pies are perfect for a cozy dinner for two. The combination of tender turkey, earthy mushrooms, and smoky bacon, all wrapped in a flaky pastry, is pure comfort.
Serve them with a side of wilted greens for a complete meal that feels both rustic and special. They're surprisingly easy to make, using ready-rolled puff pastry to save time without sacrificing flavor.
Ingredients
Servings
Converted amounts are rounded.
Method
- Melt the butter in a large pan over medium heat. Add the chopped onion and cook for 8-10 minutes until soft and translucent.
- Add the bacon and mushrooms, and cook until both are nicely browned, stirring occasionally.
- Add the turkey mince, breaking it up with a wooden spoon, and cook for another 5 minutes until it's no longer pink.
- Sprinkle the flour over the mixture, stir well, and cook for 1 minute to remove the raw flour taste.
- Pour in the chicken stock and add the thyme leaves. Stir well and bring to a boil over medium heat, then let it thicken slightly for 1-2 minutes.
- Season with salt and pepper to taste. Remove from heat and let the filling cool for 10-15 minutes.
- Preheat the oven to 425°F (400°F fan/gas 7).
- Divide the cooled turkey mixture between two ramekins or mini pie dishes.
- Unroll the puff pastry and cut out two squares large enough to cover the dishes. Place each square over the filling, pressing the edges down the sides of the dish.
- Brush the pastry tops with the beaten egg yolk.
- Bake for 30 minutes until the pastry is golden and the filling is bubbling hot.
- Serve immediately with wilted spring greens on the side.
💡 Tips
- For a richer flavor, use turkey thigh mince if available.
- Make sure the filling is cool before topping with pastry to prevent a soggy bottom.
- If you don't have ramekins, use a single larger pie dish and adjust baking time accordingly.
Inspired by a recipe from BBC Good Food