Turkey & mushroom pie

Turkey & mushroom pie

Everyone loves a flavoursome pie! This lower-fat recipe with a filo pastry crust ticks all the boxes.

By , 21 September 2015

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Turkey & mushroom pie
  • 1 Hour

  • Serves: 4

  • Price: £2.40 per serving

Nutritional Info
Each 325g serving contains
  • Energy

    2039KJ

    487KCAL

    24%
  • Fat

    12g

    med

    18%
  • Saturates

    5.1g

    med

    25%
  • Sugars

    2.4g

    low

    3%
  • Salt

    1.7g

    med

    28%
of your reference intake.
Typical energy values per 100g: 627kJ/150kcal.
Ingredients
  • 2 x 350g packs Asda Butcher's selection Diced Turkey Breast
  • 250ml stock, made with 1 knorr Chicken Stock Pot
  • 1 shallot, finely chopped
  • 1 level tsp dried oregano or mixed dried herbs
  • 250g pack of mushrooms, halved
  • 1 level tbsp cornflour, mixed with 1tbsp cold water
  • 75g reduced-fat crème fraîche
  • 15g butter, melted
  • 1 tbsp sunflower oil
  • 270g pack filo pastry
  • Carrots, to serve
  • Peas, to serve
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Put the turkey in a pan with the stock, shallot and herbs. Cover, bring to the boil and simmer for 15 minutes. Add the mushrooms and simmer for 5 minutes.

  • Remove the turkey and mushrooms with a slotted spoon and put in a pie dish. Stir the cornflour mix and crème fraîche into the pan and bring to the boil, stirring. Pour over the filling.

  • Mix the butter with the oil. Lightly brush a sheet of pastry with this mixture. Scrunch up loosely and put on top of the filling. Repeat with the rest of the pastry sheets. Bake for 25 minutes until golden.

  • Serve with carrots and peas.