Turkey Pie

clock 20 minutes + 50 minutes bowl Serves 6


  • 1 sheet of puff pastry
  • 2 cups cooked turkey meat, chopped
  • 125g sour cream
  • 1 cup leftover vegetables e.g. peas, beans and potatoes, cut into bit sized pieces
  • 25g butter, melted, plus 25g for stuffing
  • 2 Tbsp flour
  • 1/4 cup white wine (or leftover bubbles)
  • 1/2 cup stock or water
  • 1/2cup leftover gravy (optional)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • Stuffing topping
  • 2 Tbsp oil
  • 1 cup breadcrumbs (ideally made from stale bread)
  • Salt and pepper
  • 1/4 cup chopped fresh mixed herbs – e.g. parsley, rosemary, thyme, basil
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  • 1. Preheat oven to 220°C (200°C fan-forced).

  • 2. Line a baking dish with the puff pastry, leaving a bit to hang over the sides. Freeze while you make the filling.

  • 3. In a bowl, combine the turkey, sour cream and vegetables.

  • 4. In another bowl, combine the topping ingredients and set aside.

  • 5. Make a sauce by mixing the butter and flour together in a medium-sized saucepan over a medium heat. Add the wine, stock and gravy. Season with salt and pepper and simmer for 5-7

  • minutes while stirring. It should be the consistency of thick gravy. Add to the turkey mixture.

  • 6. Place turkey mixture in baking dish and top with stuffing topping. Bake for 40 minutes until the top is golden brown.

  • Tip

  • This recipe also works with leftover cooked chicken.

  • Per serve

  • • Energy 1853kj • Protein 19g • Total Fat 28g • Saturated Fat 15g • Carbohydrates 26g • Sugars 2g • Sodium 751mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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