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Leftover Turkey Pie��� HT� MC� British�� 65mins

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Serves� 4����� Hot�� Poultry�� Vegetables� Leftovers�� Main Course� Britain� Europe

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Ingredients:

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Instructions

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1. Preheat the oven to 220C, 425F, Gas Mark 7. Divide the pastry in two and on a floured surface, roll each half into a circle large enough to cover a 25cm/10 inch pie plate. Use one half to line the base of the pie plate and set aside.

2. Heat the oil in a large frying pan, add the onions, celery, carrots and saut� until soft.�

3. Meanwhile, sprinkle the stock cube into the hot water and mix well. Add to the saut�ed vegetables and bring to the boil then add the potatoes and continue to cook for 10 -15 minutes or until the potatoes are tender.

4. Meanwhile, In another saucepan, melt the butter then stir in the turkey and sprinkle the flour over the top. Cook for 2-3 minutes stirring constantly.

5. Gradually add the milk to the turkey mixture and continue to cook, stirring constantly, until the mixture has thickened and the turkey is heated through. Season to taste with salt and pepper and stir in the parsley.

6. Add the turkey mixture to the vegetable mixture and cook, stirring, until well blended and thickened.�

7. Pour the filling into the unbaked pie shell. Brush the edges with a little beaten egg then cover with the remaining pastry circle, pressing the edged to seal well. Trim off any excess pastry and knock up the edges with a knife and flute. Make 3 or 4 slits in the top crust to allow steam to escape during cooking.�

8. Use any pastry trimmings to make leaves to decorate the top of the pie and brush the top of the pie with beaten egg to glaze.

9. Bake for 15 minutes then lower temperature to 180C, 350F, Gas Mark 4 and continue to bake for a further 20 minutes until golden brown. Serve hot.

This is a great way to use leftover turkey at Christmas or Easter.

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