Description
This pie combines cooked turkey with a creamy sauce, seasonal vegetables, and a flaky or shortcrust pastry topping. Mary Berry’s version is simple yet indulgent, making it a versatile dish that can be served for lunch, dinner, or even at casual gatherings.
Ingredients
For the Filling
- Cooked Turkey (400g, shredded): Leftover roast turkey works best.
- Vegetables (300g, diced): Such as carrots, peas, and green beans.
- Chicken or Turkey Stock (300ml): Adds depth to the sauce.
- Butter (50g): For making the roux.
- Flour (50g): Thickens the sauce.
- Double Cream (150ml): Creates a rich and creamy texture.
- Fresh Thyme (1 tsp): For a subtle herby flavor.
- Salt and Pepper (to taste)
For the Pastry
- Ready-Made Shortcrust or Puff Pastry (1 sheet): Saves time and effort.
- Egg (1, beaten): For brushing the pastry to create a golden crust.
Instructions
Step 1: Preheat the oven
Preheat your oven to 200°C (400°F).
Step 2: Prepare the sauce
Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the stock, followed by the cream, until the sauce is smooth and thickened.
Step 3: Add the filling
Stir in the shredded turkey, vegetables, thyme, and seasoning. Let the mixture simmer for 5 minutes to combine the flavors. Remove from heat and allow to cool slightly.
Step 4: Assemble the pie
Pour the filling into a pie dish. Roll out the pastry (if necessary) and lay it over the filling. Trim the edges and crimp to seal. Use a knife to make small slits on the pastry to allow steam to escape.
Step 5: Brush with egg wash
Brush the pastry with beaten egg to give it a golden, shiny finish.
Step 6: Bake the pie
Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
Step 7: Serve
Let the pie cool for a few minutes before serving. Slice and enjoy warm with your favorite sides.