Turkey and Stuffing Pie Click image to enlarge
Course: Main
Dish: Meat
Serves: 4-6
Nutritional information per serving:
Calories:          956
Protein:            45.8g
Carbs:             76.6g
Sugars:            3.7g
Fat:                  53.8g
Sat Fat:           17.4g
Fibre:               3.5g
Sodium:           1.1g


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Canned mushroom soup is a quick and convenient thickening sauce

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Turkey and Stuffing Pie

This recipe is great for using up Christmas leftovers. If you haven’t enough turkey to fill the pie dish try adding canned ham or additional vegetables – leeks and broccoli also work well.
For the filling
295g can condensed mushroom soup
198g can sweetcorn, drained
400 - 500g cooked turkey meat, cut into bite-size chunks
100g stuffing, cut into bite size pieces
4 Tbsp crème fraîche or milk
For the pastry
500g shortcrust pastry
1 Tbsp milk or beaten egg for glazing
1.    Preheat your oven to fan 170°C, conventional 190°C, gas 5.
2.    Empty the soup into a bowl and stir in the crème fraîche or milk.
3.    Add the turkey, stuffing, sweetcorn and seasoning to the bowl.
4.    Grease a 20cm ovenproof pie dish, then take two thirds of the pastry, roll it out on a floured surface and lay it onto the dish. Trim off the excess pastry.
5.    Place the prepared filling into the pastry-lined dish.
6.    Dampen the edge of the pastry rim with water, roll out the remaining pastry and cover the pie. Seal the edges well and trim neatly.
7.    Make a small hole in the centre of the pie to allow steam to escape, then brush the surface with milkor beaten egg.
8.    Bake for 30 – 40 minutes until the pastry is golden.
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