About this recipe:This lovely turkey pie can be made with leftovers, or with turkey that you've quickly poached in water. Use your favourite pie pastry recipe, or use shop-bought shortcrust pastry for ease.
1 recipe pastry for a 25cm pie with lid
60g butter, divided
1 onion, minced
2 sticks celery, chopped
2 carrots, chopped
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 chicken stock cubes
3 potatoes, peeled and cubed
225g cubed cooked turkey
3 tablespoons plain flour
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 220 C / Gas 7. Roll out bottom sheet of pastry, then press into a 25cm pie dish, and set aside.
Melt 30g butter in a large frying pan over medium heat; add the onion, celery, carrots, parsley, oregano and salt and pepper. Cook and stir until the vegetables are soft. Stir in the stock cubes and water. Bring mixture to the boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pastry case. Roll out the pastry lid, and place on top of filling. Flute edges, and make 4 slits in the lid to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 180 C / Gas 4, and continue baking for 20 minutes, or until pastry is golden brown.
Added turmeric, chilli flakes and garam masalata, since we didn't have any pepper and it tasted like it needed it. Had a wonderful, lightly curried taste. Also used puff pastry for the top. Will make again! - 25 Jan 2016