TURKEY, CARROT AND SWEDE HAND PIES

Pie for baby? Absolutely! This hand pie makes the perfect on-the-go meal for a hungry baby. MAKES 8 SMALL PIES | LONGER RECIPE

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the pastry sheets from the fridge 45 minutes. before making the pies. Preheat the oven to 200°C (fan 180°C/gas mark 6). Line a flat baking tray with baking parchment. Prepare the carrot by cutting into quarters lengthways and then slicing around 5mm thick. Cut the swede into similar-sized pieces to the carrot. Place both carrot and swede in a microwaveable bowl with the water, cover and microwave on full power for 8 minutes until soft. Melt the butter in a medium saucepan over a medium heat. Add the sliced leeks, tarragon and turkey and cook for about 4-5 minutes until the leeks have sweated down and the turkey is cooked through. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left. Add the flour, stir into the turkey and leek and cook for 1 minute before gradually adding in the hot stock, stirring in a little at a time until fully incorporated. Continue cooking for a further 1-2 minutes or until the stock has thickened a little. Stir in the cooked carrot and swede, the lemon zest, lemon juice and crème fraiche. Unroll the pastry sheets and cut each into four rectangles. Brush around the outer edge of each rectangle with a little egg wash. Top one half of each rectangle with about 2 dessertspoons of the filling and fold over the pastry to seal. Crimp the outer edges with a fork and poke a couple of holes in the middle of each pie to allow steam to escape. (If freezing, freeze the pies at this stage before baking.) Place the pies on the prepared baking tray. Brush each pie with a little egg wash and bake in the oven for 20 minutes or until the pastry is golden brown. Leave to cool for 15-20 minutes before serving to your child. Keeps for up to 2 days covered in the fridge.