Turkey, Leek And Mushroom Pies

• 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

1. 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.
2. Heat remaining butter in same pan on high. Saute mushrooms and bacon for 4-5 mins until browned. Transfer to a plate.
3. 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.
4. In a small bowl, whisk together cornstarch and 1 tbsp water until smooth. Stir into turkey mixture. Bring to a boil on high.
5. 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.
6. Preheat oven to 400u0b0F. 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.

butter, garlic, button mushrooms, bacon, oil, turkey breasts, cream, white wine, mustard, cornstarch, parsley, pastry, egg

Taken from recipes-plus.com/api/v2.0/recipes/26157 (may not work)