VEGETABLE CUTTER RECIPES

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TURKEY-VEGETABLE POT PIE RECIPE - BETTYCROCKER.COM



Turkey-Vegetable Pot Pie Recipe - BettyCrocker.com image

Twenty minutes of prep time and a crescent dough lattice crust makes this pot pie the definition of easy-yet-impressive.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
3/4 cup sliced carrot
3/4 cup cubed peeled sweet potato
3/4 cup sliced peeled parsnip
1/2 cup chopped red onion
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups chopped cooked turkey
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 tablespoon butter, melted

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.
  • In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.
  • Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.
  • Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.

Nutrition Facts : Calories 450 , CarbohydrateContent 36 g, FatContent 4 , FiberContent 4 g, ProteinContent 29 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1230 mg

EASIEST EVER BISCUITS RECIPE | BBC GOOD FOOD



Easiest ever biscuits recipe | BBC Good Food image

The simplest biscuits you and the kids will ever bake. We’ve stamped clean toys into these to decorate them – try your own favourite patterns

Provided by Lulu Grimes

Categories     Snack, Treat

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield makes 24

Number Of Ingredients 5

200g unsalted butter, softened
200g golden caster sugar
1 large egg
½ tsp vanilla extract
400g plain flour, plus extra for dusting

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
  • Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
  • Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.

Nutrition Facts : Calories 161 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein

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