| Turkey and Stuffing Pie by hayleylongdin |
| Serves: 4 - 6 |
| |
| Ingredients: |
 |
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
Seasoning
For the pastry
500g shortcrust pastry (ready prepared)
1 Tbsp milk or beaten egg for glazing
|
| |
| Method: |
• Preheat your oven to fan 170°C, conventional 190°C, gas 5.
• Empty the soup into a bowl and stir in the crème fraîche or milk.
• Add the turkey, stuffing, sweetcorn and seasoning to the bowl.
• 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.
• Place the prepared filling into the pastry-lined dish.
• 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.
• Make a small hole in the centre of the pie to allow steam to escape, then brush the surface with milk or beaten egg.
• Bake for 30 – 40 minutes until the pastry is golden.
|
| |
| Tip: |
| If you haven’t enough turkey to fill the pie dish try adding canned ham or additional vegetables – leeks and broccoli also work well. |
| |
| Prep Time: 30 mins |
| Cook Time: 30 - 40 mins |
| |
|
|
|
