|
Mumsnetter ratings
|
||||||||||||||||||||
IngredientsFor the filling295g 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 1 Tbsp milk or beaten egg for glazing |
Handy HintIf you haven’t enough turkey to fill the pie dish try adding canned ham or additional vegetables – leeks and broccoli also work well. |
||||||||||||||||||||
MethodMethod• 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 milk or beaten egg. • Bake for 30 – 40 minutes until the pastry is golden. | |||||||||||||||||||||
To discuss your culinary highs and lows join in our Recipes forum on Mumsnet Talk, and for packed lunch prowess see our Mumsnet Lunchbox Dos and Don'ts.
Mumsnetter Reviews