Turkey and Stuffing Pie

Course: Main - Dish: Meat - Serves: 4-6
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.

Method:

  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.

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

Canned mushroom soup is a quick and convenient thickening sauce

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