Turkey and mushroom cobbler

4 servings

Ingredients

Quantity Ingredient
750 grams Cooked turkey; cubed (11/2 lb)
50 grams Butter; (2oz)
1 small Onion; finely chopped
250 grams Button mushrooms; (8oz)
25 grams Plain flour; (1oz)
600 millilitres Milk; (1pint)
Salt and freshly ground black pepper
125 grams Plain flour; (4oz)
25 grams Cheddar cheese; grated (1oz)
3 tablespoons Cold milk; to bind

Directions

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 190øC, 375øF, 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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