Turkey pie

Name: Turkey pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1 small leek, thinly sliced; 1 small onion, thinly sliced; 200 g pack button mushrooms, halved; 495 g pack slow cooked turkey thigh with turkey gravy; 1 tbsp cornflour; 25 g pack flat leaf parsley, leaves only, coarsely chopped; 4 sprig/s thyme, leaves only; 320 g pack ready-rolled shortcrust pastry; 1 medium free range egg, beaten, to glaze

If you want to show someone you care, this hearty pie will do the job beautifully, with its crumbly crust and rich filling.

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Serves2
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp olive oil
1 small leek, thinly sliced
1 small onion, thinly sliced
200g pack button mushrooms, halved
495g pack slow cooked turkey thigh with turkey gravy
1 tbsp cornflour
25g pack flat leaf parsley, leaves only, coarsely chopped
4 sprig/s thyme, leaves only
½ x 320g pack ready-rolled shortcrust pastry
1 medium free range egg, beaten, to glaze

Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large nonstick frying pan, add the leek and onion with a pinch of salt and cook for 8-10 minutes, stirring often, until softened and starting to turn golden. Stir in the mushrooms and cook for 2-3 minutes more.
Open the turkey pouch and pour the liquor into the frying pan. Cut the meat into 2cm chunks, transfer to a plate and set aside.
Put the cornflour into a small bowl and gradually stir in the pouch of gravy from the turkey pack, forming a smooth paste with a little of it, before adding the rest. With the pan off the heat, stir the mix into the vegetables, then add the turkey chunks, the parsley and thyme. Season with black pepper. Spoon into a 16-17cm round ovenproof soufflé dish or a 16cm pie dish (about 4-5cm deep), and allow to cool slightly.
Meanwhile, unroll the pastry sheet and cut a 20cm-diameter circle. Brush the edge of the circle with the beaten egg, then place the pastry, egg-side down, over the edge of the dish. Crimp the edges using your fingers and thumb. Decorate the top as you wish with the excess pastry, then generously brush it with the beaten egg.
Bake for 25-30 minutes, until the filling is piping hot throughout and the pastry is golden. Great served with mashed potatoes, Brussels sprouts, carrots and extra turkey gravy, if liked.

Cook’s tip

If you have leftover turkey and gravy from Christmas day, replace the pack of Slow Cooked Turkey with 300g cooked turkey, cut into cubes, and 200ml gravy.

Typical values per serving when made using specific products in recipe