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6 things to do with Turkey leftovers...

Turkey Pie

A winter warmer – creamy and delicious, we recommend serving with mashed potatoes and veg!

  • 2 tbsp Oil
  • Left-over Turkey (500g-750g – if you don’t have enough, why not add some extra vegetables)
  • 150g button mushrooms, sliced or quartered
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 50g butter
  • 2 tbsp plain flour + extra for dusting
  • 300ml double cream
  • 200ml chicken stock
  • Pinch of ground nutmeg (to taste)
  • Salt and pepper (to taste)
  • 500g (2 packets of ready rolled) short-crust pastry
  • 1 egg, beaten
  • 1 pie dish (23-25cm)
  1. Pre-heat the oven to 200°C
  2. Heat the oil in the frying pan, add the onions and garlic for a few minutes until soft, then add turkey and mushrooms for 5-10 minutes
  3. Melt the butter in a saucepan, stir in the flour and cook for about 3 minutes, stirring constantly until it has formed a thick smooth paste
  4. Add the cream and chicken stock together in a jug, add the nutmeg, salt and pepper to taste.
  5. Pour the cream/stock liquid into the flour mixture whisking all the time until smooth. Simmer over a gentle heat, stirring constantly for about 5 minutes or until the sauce has thickened
  6. Place the Turkey/Onion/Mushroom mixture into the creamy sauce and mix thoroughly
  7. Line your pie dish with short-crust pastry (either home made or shop bought) and add the creamy turkey mixture
  8. Top the pie with short-crust pastry and add a few slits to allow the steam to escape
  9. Brush the pie with the beaten egg and place in the oven for approximately 25 minutes until the pastry is golden brown
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