About this recipe:Take your leftover roast turkey and turn it into this delicious warming pie. Using Christmas dinner leftovers and shop-bought pastry, this recipe could not be easier!
1 knob butter
325g mushrooms, chopped
275g leftover roast turkey, chopped or shredded
450ml turkey gravy
1 sheet shop-bought pastry
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat oven to 180 C / Gas mark 4.
In a large pan, saute the mushrooms in the butter over medium high heat. Once they've lost some liquid, add the turkey and gravy. Pour into a pie dish. Cover with pastry. Pinch the pastry around the edge of the pie dish, and cut slits in the top to release steam.
Place pie on a baking tray to prevent the gravy from overflowing onto the bottom of your oven. Cook in centre of oven until pastry is golden brown, approximately 45 minutes.
No leftover gravy?
You can use stock instead of gravy. Bring 450ml stock to the boil. Add 2 tablespoons cornflour to 4 tablespoons cold water, and blend until smooth; whisk into stock to thicken.
I who've made this recipe quite a few times, with leftover chicken and have included cranberry or red currant jelly to the recipe. If I don't have lots of Turkey/ chicken I also include bacon lardons, which I have fried off first, which gives a really gamey flavour- yum yum - 07 Jul 2015