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1: Firstly, add the flour, diced cold butter and salt into a mixer with the paddle fitted, Turn the mixer on slowly, then speed up as the butter incorporates into the flour. 2: Next pour in the egg and cold water, keep the paddle mixing to beat the pastry into a smooth dough for around five minutes. Once the dough is ready remove from the bowl.
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Add the sprouts and fry for 4-5 minutes. Add the stuffing, turkey and stock. Season, then cook until all the stock has been absorbed (see tip). Stir in the cream and parsley, then remove from the heat and set aside to cool. Preheat the oven to 200°C/fan180°C/gas 6. Roll out the pastry on a lightly floured surface to 3mm thick, then cut into 8.
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Shape pieces into balls, then roll into 6-inch diameter rounds on a lightly floured surface. Spread about 1 cup filling over half of each round and dot with 1 tablespoon margarine. Fold uncovered pastry up and over filling; crimp edges to seal. Prick with a fork and place onto the prepared baking sheet. Bake in the preheated oven for 1 hour.
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Prep: Preheat your oven to 200°C/180°C (fan)/400°F/Gas 6. One: Cook the pasta according to the packet instructions. Two: Heat the butter in a pan and add the mushrooms and leeks. Cook over a low heat for 6-8 minutes, until softened. Three: Add the spinach and continue to cook until wilted, about 2 minutes.
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Preheat the oven to 200°C, gas mark 6. Roll out the pastry and cut 6 x 17cm circles. Mix together the turkey, cranberry sauce, stuffing, soft cheese and peas and divide between the pastry circles. Brush the pastry edges with egg. Bring the edges up and press to seal well to form a pasty shape.
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Drain. Meanwhile, heat a small dry skillet over medium-high heat. Add the almonds and toast, about 4-5 minutes. Transfer the almonds to a small bowl. In the same skillet, melt 2 tablespoons of the butter over medium-high heat until sizzling. Add the panko and cook, stirring, until golden brown, 3-4 minutes.
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Pastry. Recipe: 2 cup white or wheat flour ½ cup Cold Butter. ½ tsp salt ½ cup cold water. Method for pastry: Mix flour, butter ( chop in pieces) and salt together in a bowl mix with your hand or food processor, when mixed add water mix until it shapes into a ball then remove from bowl/mixer.
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Roll out biscuits with a rolling pin until they are about 6 or 7 inches in diameter. Place a large dollop of meat filling in biscuit and fold in half into a half moon shape. Seal with water and cut steam vents into top. Brush top lightly with butter. Bake at 400 for about 15 to 20 minutes until nicely brown.
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Directions. In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork.
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Add the turkey and vegetables to the curry sauce mix. Cut 6 circles from the pastry sheet. Place 1 tablespoon of the filling onto each circle and close using egg or milk to stick the edges. Brush the pasty with either milk or egg and place in 180c oven for 20-25 minutes until golden brown. Print Recipe.
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Mix flour and salt in bowl. Cut in shortening with pastry blender or knives. Add water. Stir with fork until water is absorbed and ball forms. Flour surface and rolling pin. Divide into 6 even pieces. Roll each portion into approximately 6- 8 inch circle. Preheat oven to 425 degrees, 400 if using convection. Heat the stuffing in microwave for.
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Method. Preheat the oven to 180°C/350°F/gas 4. First make the pastry. Dice the butter and lard. Tip the flour into a large mixing bowl and add the butter and lard. Rub into the flour with your fingertips to a breadcrumb texture, then add cold water, 1 tablespoon at a time, and mix with a knife to form a dough.
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Roll the pastry dough out and cut into 8 squares, each about 4 x 4 inches (10 x 10 cm) and transfer to a greased baking sheet. Melt the butter in a saucepan over moderate heat and saute the onion, celery, and pecans, until the onions are lightly browned. Add the remaining ingredients, stir to combine, and remove from heat.
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Add the butter and flour. Cook and stir gently for 2 minutes. Stir in the chicken broth and milk. Allow the liquid to come to a gentle boil then reduce heat to low. Add the shredded cheese and stir until melted into the sauce. Add ground mustard, nutmeg, and peas. Allow to simmer for 5 minutes, stirring occasionally.
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Preheat oven to 400º F. Place turkey, mashed potatoes, stuffing and cranberry sauce (if using) in a large bowl, then pour 1/4 cup gravy over and toss together until everything is evenly coated. Season as necessary with salt and pepper. Roll out one sheet pie dough and cut out 4-5 circles of dough. Place 1/2-1 cup filling in center of dough.
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Add the white wine, turn up heat to high and cook until it evaporates, turn heat down to medium, add the chopped tomatoes and cook for approximately 5 minutes stirring occasionally. Add the cooked turkey (or chicken) and heat thoroughly. Then add the cooked pasta and a little bit of pasta water, cook on high heat stirring often for about a minute.