Turkey and Bacon Pies

These tasty little pies are made using wholemeal pastry with cheese and can be eaten hot or cold, making them ideal picnic food.  I baked them in a non-stick muffin tin.

Great with a crisp green salad and chutney.

For the pastry

200g wholemeal plain flour

50g  butter

50g white cooking fat

50g cheddar cheese, finely grated

A little cold water to mix

Using your fingertips, rub the fats into the flour until it resembles breadcrumbs, stir in the grated cheese the add enough cold water to make a firm dough (alternatively you could use a food processor).  Rest the dough in the fridge while you make the filling.

For the filling

200g turkey breast, cut into small pieces

100g smoked bacon,  chopped
2 shallots, finely chopped
A little oil
Small bunch fresh tarragon, chopped
200ml double cream or creme fraiche
Salt and freshly ground pepper

Heat the oil in a frying pan over a medium heat and cook the shallots, try not to brown them.

Add the turkey and bacon and stir fry until the turkey starts to lightly brown, add the tarragon and mix thoroughly. 

Stir in the cream and simmer gently until the sauce has thickened (about 5 minutes)

Season to your taste but remember the bacon may be quite salty.  Leave to cool down.

Pre-heat the oven to 180C

Roll out the dough on a floured surface to around the thicknes of £1 coin then cut out  12 x 4" rounds and 12 x 3" lids.  Line the muffin tin with the large pastry rounds then fill with the turkey mixture.

Dampen the edges of the pastry with water and place the lids on top.  Brush the pies with beaten egg then pierce the lids to help the steam escape.

Bake in the oven for 15 minutes until golden brown.

Remove from the oven and leave for 5 minutes before removing the pies from the tin.