Turkey pie
Yummy anytime of the year, not only at Christmas!
These pies are a brilliant way to use up leftover turkey or chicken and really are very simple to prepare.
Ingredients - Serves 6 Adults
- 500g / 1lb of cooked turkey, cut into chunks
- 225g / 8 oz. of puff pastry
- 1 x 400g can of mushroom soup
- 145g / 5 oz. of frozen peas, defrosted
- 2 tablespoons of lemon juice
- 2 medium onions
- Salt and pepper, to taste
- 1 tablespoon of semi-skimmed milk, to glaze the pastry
Method
- Mix the turkey, soup, peas, lemon juice, onions, salt and pepper together and add to a casserole dish. Add a little water or low-fat milk if there is not enough sauce
- Roll out the pastry to about ½ cm thickness and cover the casserole
- Glaze the pastry with milk
- Bake in the oven at 200°C / 400°F / Gas Mark 6 for 25 minutes
- Serve hot
Serving Suggestions
Serve with your favorite vegetables or a light and crispy side salad
Top with mashed potato instead or pastry for a change!
Disclaimer
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1/6 of this recipe contains
of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (263g) |
| Energy | 552Kj | 1450Kj |
| 132Kcal | 346Kcal |
| Fat | 5.7g | 15g |
| (of which saturates) | 2.3g | 6g |
| Carbohydrate | 7.8g | 20.4g |
| (of which sugars) | 1.6g | 4.1g |
| Fibre | 1g | 2.5g |
| Protein | 11.8g | 31.1g |
| Salt | 0.5g | 1.3g |
Recipe rating
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