Turkey Stroganoff and Potato Pies

  • 500g Fresh Turkey Thigh Strips, diced
  • 2 sheets ready rolled short crust pastry
  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 250g mushrooms, halved
  • 1 cup chicken stock
  • 1⁄4 cup tomato paste
  • 1⁄4 cup sour cream
  • 1⁄2 cup fresh continental parsley, chopped
  • 475g tub mashed desiree potatoes

Preheat oven to 220°C. Line 4 x 9 1/2 cm (base) pie dishes using 2 sheets ready rolled shortcrust pastry, overlapping and cut to fit. Line the base with non-stick baking paper and fill with rice. Bake 10 minutes. Remove paper and rice. Bake for 10-15 minutes or until golden. Brown 500g Turkey Thigh Strips, diced, in 1 tbs oil in a large saucepan. Remove.

Saute onion, garlic cloves and mushrooms. Return turkey. Add 1 cup chicken stock. Simmer, covered, for 1 hour.

Add 1/4 cup tomato paste and simmer for 30 minutes. Stir in 1/4 cup sour cream and 1/2 cup chopped fresh continental parsley. Spoon into cases. Top with mashed potato. Bake 15-20 minutes.

  • Serves 4

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Turkey Tips

  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • Always store cooked foods above raw foods in the refrigerator.
  • Defrost in the refrigerator only, not on the bench.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.