Wow a meaty recipe, can you believe your eyes?! It is true that I don’t cook or eat a lot of meat (and when I do it’s only chicken or turkey), but as Joel is starting solids, I want to give him the opportunity to taste meat along with all the other foods he is trying as part of a very varied introduction to food. So I bought some turkey last weekend and cooked a dish in the slow cooker that was suitable for him to eat with us – most of what we eat is baby-friendly anyway.
The turkey went lovely and tender as it was slow cooked, so this was perfect for him who has no teeth quite yet. The vegetables were some of those that we got in our box that week. The ‘crunchy crust’ is a basic suet pastry that I baked separately in the oven as pastry doesn’t work in the slow cooker – it’s not hot enough to get it crunchy rather than soggy. I assembled the turkey and leeks with the crust on our individual dishes when serving the meal. Joel enjoyed munching on some turkey, mushroom and pastry (which went soggy after he gummed it for a while), though he wasn’t sure about the leeks – they are a bit weird to it without teeth I think.
Here’s the recipe, which was a bit more time-consuming than some of my ‘chuck it in the slow cooker’ recipes, but still only took about 20 minutes to prep then 7 hours to cook in the slow cooker plus a quick shove of a baking tray into the oven half an hour before it was ready.
Ingredients – serves 4
- 250g turkey
- Olive oil
- 3 small leeks
- 3 large mushrooms
- 1 tin chopped tomatoes
- 2 cloves garlic
- 400ml hot stock (I use low salt)
- 120g self-raising flour
- 60g vegetable suet
- mixed herbs
- cold water
- Fry turkey for a few minutes in olive oil to seal it.
- Chop the leeks and mushrooms and put in the slow cooker pot.
- Crush the garlic cloves and add to the pot.
- Add the tomatoes and stock.
- When the turkey is sealed put it into the pot and stir.
- Cook on low for 7 hours.
- Mix the flour, suet and herbs together, and add just enough water to form a dough.
- Roll it out on a lightly floured surface and cut out four large squares.
- Place on a baking tray lined with greaseproof paper and chill until about half an hour before the turkey mix is cooked, then put it in the oven at 180ºC and bake for 20-30 minutes until it is crisp and lightly golden.
- Assemble the pies individually in bowls by spooning the turkey mix in and placing the pastry on top.
- Eat straight away!
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