Mexican Turkey Pie by Annabel Langbein

Annabel Langbein's Mexican Turkey Pie

Annabel Langbein’s Mexican Turkey Pie

I made my first pie and it worked out!!  I’ve always been a little afraid of pastry, not sure why exactly, but I’ve always put it in the ‘too hard’ basket.  Last night I was looking through an old Annabel Langbein book – A free Range Life – and my 6 year old son begged me to cook this turkey pie he saw… so I gave it my best shot, using chicken instead of turkey, and it was surprisingly easy!  It felt great to show the family what I’d done, especially after telling my husband what I was going to attempt to make for dinner and him turning to the kids and saying “looks like it’s fish n chips for dinner”!

And it was delicious, thanks Annabel!

I can’t find a link to it online anywhere, so here it is:

Mexican Turkey (or Chicken) Pie

Prep 15 mins / Cook 30 mins / Serves 4

2 sheets flaky puff pastry

2 cups shredded cooked turkey or chicken

250g sour cream (I used low fat)

2 tbsp tomato relish

1 tsp ground cumin

1/2 tsp chilli flakes or cayenne pepper

2 tbsp finely chopped parsley leaves

salt and pepper to taste

1 egg lightly beaten

Preheat oven t 200C and place a baking tray in the oven to heat.  Place a sheet of pastry on a sheet of baking paper and roll out until you can cut it into a 24cm circle (use a cake tin or plate as a guide).  Mix turkey or chicken with sour cream, relish, cumin, chilli powder and parsley.   Spread over pastry, leaving a 2cm border.  Roll out the second sheet of paper a little larger than the first so you can cut it into a 25cm circle.  Place over pie and use a fork to crimp the two sheets of pastry together all around the edge.  Brush the top with a beaten egg and decorate with cut-outs of leftover pastry.  Slide the pie and baking paper onto the heated oven tray and bake until golden and puffed (about 25-30 mins).  Serve warm or at room temp.


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