Turkey, Leek And Mushroom Pies - cooking recipe

Ingredients

3 tbsp butter
1 None small leek, trimmed, halved, washed, thinly sliced
2 cloves garlic, crushed
7 oz button mushrooms, halved
4 strips bacon, finely chopped
1 tbsp oil
4 None boneless turkey breasts, cubed
1/2 cup cream
1/3 cup dry white wine
2 tsp Dijon mustard
1 tsp cornstarch
2 tbsp parsley, finely chopped
1 sheet frozen puff pastry, thawed, quartered
1 None large egg, lightly beaten

Preparation

Melt half the butter in a large frying pan on high. Saute leek and garlic for 4-5 mins until tender. Transfer to a plate.
Heat remaining butter in same pan on high. Saute mushrooms and bacon for 4-5 mins until browned. Transfer to a plate.
Heat oil in same pan on high. Cook turkey for 3-4 mins until golden. Stir in cream, wine, Dijon and leek and mushroom mixtures. Simmer for 5 mins.
In a small bowl, whisk together cornstarch and 1 tbsp water until smooth. Stir into turkey mixture. Bring to a boil on high.
Reduce heat and simmer for 4-5 mins until mixture thickens and turkey is cooked through. Stir in parsley and season to taste. Cool slightly.
Preheat oven to 400\u00b0F. Lightly grease four 1 cup ramekins. Spoon turkey mixture into ramekins. Cover with pastry. Brush with egg. Bake for 12-15 mins until puffed and golden.