Easy leftover turkey pie recipe

If you still have room for another heaty meal after your Christmas Day feast, turkey pie is a Wreathall family favourite and simply moreish.

Allow up to 1 hour cooking time

INGREDIENTS

  • 50g butter

  • 1 large leek or white onion, sliced

  • 3 rashers of bacon or cooked gammon, chopped

  • 250g chestnut mushrooms, sliced

  • 1 heaped tbsp of plain flour

  • 500ml milk

  • 250ml chicken stock

  • 500g cooked leftover turkey meat, torn or chopped

  • 1 pack of shortcrust pastry

  • 1 medium egg, beaten

METHOD

  1. Preheat your oven to 180°C/170°C fan.

  2. Melt the butter in a large pan over medium to high heat.

  3. Add the chopped onions (or chopped leeks), bacon and mushrooms. Fry until softened.

  4. Sprinkle the flour into the mixture and stir for about a minute until the thickened.

  5. Remove the pan from heat and gradually add the milk, stirring continuously.

  6. Return the pan to the heat, add the stock, and bring the mixture to boil. Then turn off the heat.

  7. Mix in the leftover turkey meat (and gammon if using) and leave to cool.

  8. Cut the pastry in half. Roll out one half of the pastry to line the pie dish, and roll out the remaining pastry for the lid.

  9. Spoon the cooled mixture into the pie dish.

  10. Place the pastry lid on top of the pie and press the edges to seal. Brush the remaining beaten egg all over the pastry.

TIPS

  • Use a metal pie dish to ensure that the pastry is thoroughly baked.

  • Wait for the filling to cool completely before adding it to the pie dish.