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Leftover Turkey Pie    HT  MC  British   65mins



Serves  4      Hot   Poultry   Vegetables  Leftovers   Main Course  Britain  Europe



450g/1lb Shortcrust Pastry

2 tbsp Vegetable Oil

2 Sticks Celery, roughly chopped

2 Carrots, roughly chopped

1 Onion, finely sliced

3 Potatoes, peeled and cubed

3 tbsp Freshly chopped Parsley

350g/12oz Cooked (leftover) Turkey,  cubed or shredded

1 Chicken Stock Cube

300ml/10fl.oz. Hot Water

25g/1oz Butter

1 tbsp Plain Flour

120ml/4fl.oz. Milk

Salt and Black Pepper

1 Egg, beaten






1. Preheat the oven to 220C, 425F, Gas Mark 7. Divide the pastry in two and on a floured surface, roll each half into a circle large enough to cover a 25cm/10 inch pie plate. Use one half to line the base of the pie plate and set aside.

2. Heat the oil in a large frying pan, add the onions, celery, carrots and sauté until soft. 

3. Meanwhile, sprinkle the stock cube into the hot water and mix well. Add to the sautéed vegetables and bring to the boil then add the potatoes and continue to cook for 10 -15 minutes or until the potatoes are tender.

4. Meanwhile, In another saucepan, melt the butter then stir in the turkey and sprinkle the flour over the top. Cook for 2-3 minutes stirring constantly.

5. Gradually add the milk to the turkey mixture and continue to cook, stirring constantly, until the mixture has thickened and the turkey is heated through. Season to taste with salt and pepper and stir in the parsley.

6. Add the turkey mixture to the vegetable mixture and cook, stirring, until well blended and thickened. 

7. Pour the filling into the unbaked pie shell. Brush the edges with a little beaten egg then cover with the remaining pastry circle, pressing the edged to seal well. Trim off any excess pastry and knock up the edges with a knife and flute. Make 3 or 4 slits in the top crust to allow steam to escape during cooking. 

8. Use any pastry trimmings to make leaves to decorate the top of the pie and brush the top of the pie with beaten egg to glaze.

9. Bake for 15 minutes then lower temperature to 180C, 350F, Gas Mark 4 and continue to bake for a further 20 minutes until golden brown. Serve hot.

This is a great way to use leftover turkey at Christmas or Easter.





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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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