A delicious savory pie wrapped in buttery puff pastry, filled with tender turkey, mushrooms, and smoked bacon — all brought together with a splash of brandy. Perfect for festive dinners or a cozy weekend meal.
Ingredients:
- 1⅓ lb turkey breast (cut into cubes)
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 9 oz mushrooms, chopped (such as cremini or white button)
- 5 oz smoked bacon, diced
- ¼ cup brandy (or cognac)
- Salt and pepper, to taste
- 1 egg yolk, for brushing
- 10 oz puff pastry (thawed if frozen)
Preparation:
Sauté the onion in oil until soft. Add the diced turkey and cook, adding a bit of water as needed, until the meat is tender and fully cooked.
In a separate pan, cook the diced bacon until lightly crisp. Add chopped mushrooms and sauté until tender. Combine the mushroom-bacon mixture with the turkey. Pour in the brandy and stir over medium heat until the alcohol evaporates. Season with salt and pepper to taste. Let the filling cool.
Roll out the puff pastry into two equal circles. Place the first circle into a pie dish. Spread the cooled filling evenly. Cover with the second circle of pastry, pressing the edges to seal. Brush the top with egg yolk.
Bake in a preheated oven at 410°F (210°C) for 40 minutes, or until golden brown.
