Serves: 4-6
Preparation Time: 30 minutes, or less if you use readymade pastry.
Cooking Time: 30 - 40 minutes
For the filling:
- 295g can condensed mushroom soup
- 198g can sweetcorn, drained
- 400 - 500g cooked turkey meat, cut into bite-size chunks
- 100g stuffing, cut into bite size pieces
- 4 Tbsp crème fraîche or milk
- Seasoning
For the pastry:
- 500g shortcrust pastry (ready prepared)
- 1 Tbsp milk or beaten egg for glazing
Method:
- Preheat your oven to fan 170°C, conventional 190°C, gas 5.
- Empty the soup into a bowl and stir in the crème fraîche or milk.
- Add the turkey, stuffing, sweetcorn and seasoning to the bowl.
- Grease a 20cm ovenproof pie dish, then take two thirds of the pastry roll it out on a floured surface and lay it onto the dish.
- Trim off the excess pastry.
- Place the prepared filling into the pastry-lined dish.
- Dampen the edge of the pastry rim with water, roll out the remaining pastry and cover the pie.
- Seal the edges well and trim neatly.
- Make a small hole in the centre of the pie to allow steam to escape, then brush the surface with milkor beaten egg.
- Bake for 30 – 40 minutes until the pastry is golden.
Hints and Tips:
- If you haven’t enough turkey to fill the pie dish try adding canned ham or additional vegetables – leeks and broccoli also work well.
Nutrition Information (per serving):
- Calories: 956
- Protein: 45.8g
- Carbs: 76.6g
- Sugars: 3.7g
- Fat: 53.8g
- Sat Fat: 17.4g
- Fibre: 3.5g
- Sodium: 1.1g
Recipe and photo credit by - Canned Food UK
