| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 750 |
g |
Cooked turkey; cubed (11/2 lb) |
| 50 |
g |
Butter; (2oz) |
| 1 |
sm |
Onion; finely chopped |
| 250 |
g |
Button mushrooms; (8oz) |
| 25 |
g |
Plain flour; (1oz) |
| 600 |
ml |
Milk; (1pint) |
|
|
Salt and freshly ground black pepper |
| 125 |
g |
Plain flour; (4oz) |
| 25 |
g |
Cheddar cheese; grated (1oz) |
| 3 |
tb |
Cold milk; to bind |
INSTRUCTIONS
FOR THE SCONE TOPPING
1. Heat 25g (1oz) butter in a large pan and cook the onion and mushrooms
for 3-4 minutes stirring occasionally. Place the cooked turkey in an
ovenproof dish with the onion and mushrooms.
2. Heat the remaining butter in the pan and stir in the flour. Cook for 1
minute and gradually add the milk, stirring continually until thickened and
smooth. Add seasoning to taste and pour over the turkey.
3. Sift the flour into a bowl and rub in the butter. Stir in the cheese and
add sufficient milk to bind.
4. Divide the mixture into 12 small balls and arrange around the edge of
the dish.
5. Place in a preheated oven 190°C, 375°F, Gas Mark 5 for 45 minutes, until
golden.
6. Serve immediately.
Converted by MC_Buster.
NOTES : A satisfying main meal dish, useful for using up cooked turkey or
chicken. Serve with fresh steamed vegetables.
Converted by MM_Buster v2.0l.
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