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Method Prep:15min › Cook:25min › Ready in:40min
Heat oven to 180 C / Gas 4.
Heat butter in a frying pan. Fry the onion and mushrooms gently, until translucent. Add the flour and stir well (recommend you sift first to avoid lumps!). Pour in the milk and stock, and stir until it thickens.
Stir in the turkey, cranberry sauce, stuffing and any leftover veg. (If you have no stuffing leftover, you can get the same taste by adding a teaspoon of dried sage). Transfer to an ovenproof dish.
Roll out the puff pastry, and top the ovenproof dish, creating a pastry lid to the pie.
First time making a pie with left over turkey, stuffing & cranberry sauce so was a bit dubious to say the least. What a surprise!!! Turned out wonderful. The whole family loved it. The cranberry sauce I used was homemade & I did make the pie with a pastry base as well as the top. This is a keeper & great way to use up all the left overs from Christmas dinner. Thanks so much for the recipe - 20 Jan 2016