Leftover turkey pie

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Prep time:

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Serves: 4

By kslatts



  • 300ml chicken stock

  • 225g bacon rinds removed

  • 225g shortcrust pastry

  • 1 eggs beaten (for glazing)

  • 110g no-soak dried apricots chopped

  • 225g pork sausage meat

  • 1 tbsps dried mixed herbs or leftover stuffing

  • 225g turkey cooked and cubed


  1. Preheat the oven to 190C/Gas Mark 5.
  2. Flatten the bacon rashers with a palette knife and put in a deep oven-proof dish.
  3. Put in a layer of turkey chunks and then a layer of apricots and finally a layer of sausage meat.
  4. Sprinkle the dried mixed herbs between each layer.
  5. Continue making layers until all the ingredients are used up, finishing with a layer of sausage meat.
  6. Pour over the stock.
  7. Roll out the shortcrust pastry to fit the top of the dish and cover the pie.
  8. Trim and flute the edges and decorate with pastry leaves.
  9. Make a slit in the top and brush with egg.
  10. Bake in the oven for 30 minutes or until the pastry is golden brown.

Additional Information

  • Meat

  • Winter

  • Christmas

  • Main Course

  • Chicken

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