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
Turkey & mushroom pie
  • Ready in: 60 mins
  • Serves: 4
  • Price: £2.40 per serving
Nutritional Info
Each 325g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 2039KJ 487KCAL
of your reference intake.
Typical energy values per 100g: 627kJ/150kcal.
  • 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
  • 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.