About this recipe:A hearty, savoury pie that is chock-a-block with veg. A great way to use leftover roast turkey, and it works just as well with leftover chicken, too. The best thing about this recipe is that it freezes well.
1 packet long-grain wild rice
1 medium onion, diced
1 yellow pepper, diced
1 green pepper, diced
1 punnet mushrooms, sliced
1 tablespoon oil
1 tin green beans, drained
425g cooked turkey, chopped
280g grated Cheddar cheese
1 small tin water chestnuts, drained and sliced
1 teaspoon poultry seasoning
250ml soured cream
1 sheet puff pastry
1 egg, beaten
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Method Prep:25min › Cook:30min › Ready in:55min
Preheat oven to 180 C / Gas 4.
Prepare the rice according to packet instructions and set aside.
Saute onion, peppers and mushrooms in oil and set aside.
In a large bowl, combine all ingredients except 1/2 of the cheese, puff pastry and egg; mix well. Pour into greased 23cm glass pie dish. Top with remaining cheese and set aside.
Roll out pastry, cut into 1.5cm wide strips and cover dish in lattice design, then brush pastry lightly with egg.
Place in oven for 30 minutes, when top is golden brown. Let cool slightly, and enjoy.