Turkey, Chorizo & Mushroom Pie with Cheddar Pastry

Despite the long list of ingredients and instructions, this pie is easy to make and tasty with it! The cheddar cheese pastry is delicious!

 Serves 4

CHEESE PASTRY:

120g plain flour

pinch of salt

60g chilled butter

60g mature cheddar cheese, finely grated

1 egg, beaten

FILLING:

2 tbsp olive oil

1 turkey fillet (about 400g), cubed*

150g cured chorizo, picante, sliced**

150g button mushrooms, quartered

1 small onion, chopped

50g butter

2 tbsp plain flour

200 ml cooking cream

100 ml milk

200 ml chicken stock made from whole cube

Salt and white pepper

2 tbsp chopped chives

2 tbsp chopped parsley

1 medium egg, beaten

Freshly ground black pepper

* or chicken breast

** or bacon lardons

1.  For the cheddar pastry, sift the flour and salt into a bowl. Dip the cold butter into the flour and grate in. Rub the butter into the flour until it resembles fine breadcrumbs.

2.  Mix in the cheese, then add the egg a little at a time to just bring the mixture together. Knead lightly, wrap in cling film and refrigerate.

3.  For the filling, heat the oil in a frying pan, add the turkey and chorizo and cook for 5 minutes, stirring, over a medium-high heat. Add the mushrooms and cook for a further 5 minutes, stirring. Remove from the pan and set aside.

4.  Add a little more oil to the pan and fry the onions for 2 or 3 minutes until softened. Add to the turkey mixture.

5.  For the sauce, melt the butter in a saucepan, stir in the flour and cook for 3 minutes over a medium heat, stirring constantly.

6.  In a jug, mix the cream, milk, stock, salt and pepper. Pour slowly into the flour mixture, whisking constantly until smooth. Reduce heat and simmer for 5 minutes, stirring.

7.  Stir in the chives and parsley and add the sauce to the turkey mix and stir well. Tip into a deep pie dish and leave to go cold.

8.  Roll out the cheese pastry on a lightly floured surface until it is about 2-3 cm bigger than the top of your pie dish. Lay the pastry on the filling, and tuck the edges down in. Brush the pastry with beaten egg and sprinkle with freshly ground black pepper. Stab the top with a knife several times for steam to escape.

9.  Bake in a pre-heated oven, 200°C, for 25-30 minutes until golden brown.

Enjoy!