This Christmas we had a lot of left over turkey, we’ve made a curry, had it with some wedges and our last hurrah was this turkey pie.
The filling is made by:
– frying an onion, leek and mushrooms. Once done add 200ml of creme fraiche, a good glug of milk (around 50ml), season with salt & pepper and add a teaspoon of English mustard.
– add the turkey and mix well
Put the filling in a greased and floured pie dish lined with shortcrust pastry, and give it a pastry top. (Follow this link for shortcrust pastry – or if still in Christmas relaxing mode, buy some ready rolled)
Bake in an oven for 30-40 minutes, until the pastry is golden on top.