Turkey and stuffing pie

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Prep time:

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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


  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 and seasoning to the bowl.
  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

  • turkey

  • pastry

  • Winter

  • Christmas

  • Main Course

  • Nut Free

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Your comments

  • 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!