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Turkey Pie

Makes 1 pie

This versatile recipe accommodates your own personal selection of left-overs from that grand Christmas Lunch.  Cook and eat this seasonal pie over the holiday or freeze it to enjoy the festive tastes and textures another day.

Free from Soya, Nuts
Organic, Wholemeal, Without crystal sugar

Ingredients

Change Quantities:
  • WHOLEMEAL PASTRY
  • 200g Doves Farm Organic Fine Plain Wholemeal Flour
  • 100g butter, softened
  • 6 tbsp cold water
  • PIE FILLING
  • 300g roast turkey
  • 100g left-over sausage/stuffing/ham
  • 200g left-over vegetables (not potato)
  • 1 tbsp left-over cranberry or bread sauce
  • 1 tsp fresh herbs, chopped
  • 300ml left-over gravy/wine/stock OR milk
  • 3 tbsp FREEE Cornflour
  • 3 tsp cold water
  • 1 egg
  • salt and pepper

Wholemeal Pastry

  1. Put the flour and butter into a large bowl.
  2. Using a pastry blender or fork, mash the butter into the flour until it resembles breadcrumbs.
  3. Sprinkle the water over the flour and stir to bring together a ball of dough. If it does not do this easily add a few more drops of water. Cover the dough and leave it to stand for 15 minutes.
  4. Put two-thirds of the dough onto a floured surface, or between two pieces of non-stick film or parchment.
  5. Roll out the pastry to the thickness of a £1 coin and lift it into your prepared dish. Alternatively, press the pastry into a baking dish using your fingers.
  6. Chill the dish and remaining pastry.

Christmas Lunch Pie Filling

  1. Pre-heat the oven.
  2. Chop the turkey and any sausages, stuffing or ham into chunks and put them into a bowl.
  3. Add the left-over vegetables (avoiding potato), cranberry or bread sauce and chopped fresh herbs.
  4. Put the left-over gravy, left-over wine or stock into a saucepan over a medium heat. OR put the milk into a pan over a medium heat.
  5. Put the cornflour into a small bowl, add water and stir to make a thick paste.
  6. Remove the saucepan from the heat and stir in the cornflour mix.
  7. Return the pan to the heat and stir until the sauce is thick.
  8. Season with salt and pepper.
  9. Tip the sauce into the mixing bowl and stir gently to combine.
  10. Pour the filling into the prepared pie case and smooth the top.
  11. Brush some water around all the pastry edges.
  12. Roll out the remaining third of pastry to make a lid for your dish and lift it onto the pie.
  13. Pinch together or press around the edges of the pastry and cut away any pastry hanging over the edge of the dish.
  14. Gather up the pastry offcuts, roll them out again and cut thin strips. Brush the strips with egg and lift them onto the pie, moist side down, to form a pattern.
  15. Brush beaten egg all over the top of the pie.
  16. Using knife or scissors make a few cuts or slits in the top of the pastry.
  17. Bake for 45-50 minutes.

Equipment

Oven proof dish, mixing bowl and saucepan

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

45-50 minutes

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Ingredients

Change Quantities:
  • WHOLEMEAL PASTRY
  • 200g Doves Farm Organic Fine Plain Wholemeal Flour
  • 100g butter, softened
  • 6 tbsp cold water
  • PIE FILLING
  • 300g roast turkey
  • 100g left-over sausage/stuffing/ham
  • 200g left-over vegetables (not potato)
  • 1 tbsp left-over cranberry or bread sauce
  • 1 tsp fresh herbs, chopped
  • 300ml left-over gravy/wine/stock OR milk
  • 3 tbsp FREEE Cornflour
  • 3 tsp cold water
  • 1 egg
  • salt and pepper

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