Turkey and stuffing pie

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Serves: 4

By Ameliakate



  • 1 tin sweetcorn drained

  • 100g stuffing cut into bite-sized pieces

  • 500g shortcrust pastry

  • 1 pinch seasoning

  • 4 tbsp creme fraiche or milk

  • 1 tbsp milk or beaten egg (for glazin)

  • 1 tin condensed soup mushroom

  • 450g turkey cooked and cut into bite-sized chunks


<ol> <li>Preheat your oven to 190C/170C fan/Gas Mark 5.</li> <li>Empty the soup into a bowl and stir in the crème fraîche or milk.</li> <li>Add the turkey, stuffing, sweetcorn and seasoning to the bowl.</li> <li>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.</li> <li>Place the prepared filling into the pastry-lined dish.</li> <li>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.</li> <li>Make a small hole in the centre of the pie to allow steam to escape, then brush the surface with milk or beaten egg.</li> <li>Bake for 30-40 minutes until the pastry is golden.</li> </ol>

Handy Hint

<p>If you haven’t enough turkey to fill the pie dish try adding canned ham or additional vegetables, leeks and broccoli also work well.</p>

Additional Information

  • Nut Free

  • Main Course

  • Christmas

  • Winter

  • pastry

  • turkey

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  • 04/12/12 13:41

    Nutritious, quick and hearty meal for all of the family. Also, a really good way of using up leftovers and any convenient cans you have in the cupboard!