Turkey Pie
Essential Ingredient:
Leftover turkey
500g cooked turkey, diced

450g short crust pastry

2 tbsp oil

1 onion, chopped

2 medium sized carrots, sliced

2 sticks celery, chopped

300ml chicken stock

1 tsp dried parsley

½ tsp dried oregano

1 tsp cornflour


To serve:
Mashed potatoe and seasonal vegetables.
Nothing compliments the subtle flavour of turkey like a rich buttery pie crust.
  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  2. Fry the onion, carrot and celery in oil in a large pan until softened. Add chicken stock, herbs and seasoning.
  3. Cook over a moderate heat for about 20 minutes until the liquid is reduced by about half.
  4. Add cooked turkey to the pan. Mix cornflour with a little water, then add to the meat mix. Stir in and set aside to cool.
  5. Roll out half of the pastry and line an ovenproof dish. Place turkey mixture into lined dish and top with the rest of the pastry rolled out to fit the dish. Bake in the oven for 30 to 40 minutes until golden brown, or 50 mins to 1 hour for a non-fan oven.
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