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Turkey, Mushroom and Leek Pies

By Good Chef Bad Chef

Turkey, Mushroom and Leek Pies Cook Expert

Preparation : 15 min Resting : -
Cooking : 35 min Equipment :
Difficulty :
Rating :
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Serves 4 :
400 g turkey mince (or chicken mince)
1 tbsp extra virgin olive
1 large leek, chopped
1 tsp cumin seeds
2 garlic cloves, crushed
2 cups mixed mushrooms, chopped
120 spinach leaves, stems removed and
roughly chopped
1 tsp. sea salt
Garlic Potato
1 ½ cup potatoes
1 cup chickpeas, cooked
2 garlic cloves, crushed
2 tbsp. extra virgin olive oil
¼ tsp. salt
¼ tsp. pepper
¼ bunch parsley, chopped
1 tbsp. sesame seeds
1Preheat the oven to 200C.
2In a frying pan, over a medium heat, add the olive oil, leek and garlic, cook, stirring for 2 minutes or until soft.  Add the cumin seeds, mushrooms and turkey, sauté for a further 3-5 minutes. Season. And the spinach just before taking the mixture off the heat.
3In a large saucepan place the chunks of potato into water and bring to the boil and cook for 15 minutes or until soft. Once cooked, add all the remaining ingredients into the Cook Expert. Run FOOD PROCESSOR programme and blend until soft and fluffy.
4To assemble, place 4-6 ramekins on a baking tray and fill with the turkey ingredients  approximately three quarters of the ramekin . Spoon over the mash and flatten with a knife. Sprinkle with sesame seeds. Cook in the oven for 10-15 minutes and serve, topped with a drizzle of olive oil.
Video and recipe by Good Chef Bad Chef

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