Turkey and stuffing pie

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Prep time:

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Serves: 6

By anonymous



  • 1 tbsp milk or beaten egg for glazing

  • 1 tin sweetcorn drained

  • 500g ready-made shortcrust pastry

  • 100g stuffing cut into bite size pieces

  • 4 tbsp creme fraiche or milk

  • 1 tin condensed soup cream of mushroom

  • 500g turkey cooked and cut into bite-size chunks


  1. Preheat your oven to 190C/170C fan/Gas Mark 5.
  2. Empty the soup into a bowl and stir in the crème fraîche or milk.
  3. Add the turkey, stuffing, sweetcorn to the bowl and season with salt and pepper.
  4. 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.
  5. Place the prepared filling into the pastry-lined dish.
  6. 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.
  7. Make a small hole in the centre of the pie to allow steam to escape, then brush the surface with milk or beaten egg.
  8. Bake for 30-40 minutes until the pastry is golden.

Handy Hint

If you haven't enough turkey to fill the pie dish try adding canned ham or additional vegetables – leeks and broccoli also work well.

Additional Information

  • pastry

  • poultry

  • Meat

  • Christmas

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