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  • Turkey and Stuffing Pie


    Turkey and Stuffing PieRecipe and Image Canned Food UK (

    Keep everyone happy with the chunky pie that’s perfect for cold nights – and ideal for using up those leftovers. If you haven’t enough turkey to fill the pie dish try adding canned ham or additional vegetables – leeks and broccoli also work well.

    Turkey and Stuffing Pie

    Prep Time: 30 minutes

    Cook Time: PT30-40M

    Serving Size: 4-6


    • For the filling
    • 295g can condensed mushroom soup
    • 198g can sweetcorn, drained
    • 400 - 500g cooked turkey meat, cut into bite-size chunks
    • 100g stuffing, cut into bite size pieces
    • 4 Tbsp crème fraîche or milk
    • Seasoning
    • For the pastry
    • 500g shortcrust pastry (ready prepared)
    • 1 Tbsp milk or beaten egg for glazing


    1. Preheat your oven to fan 170°C, conventional 190°C, gas 5.
    2. Empty the soup into a bowl and stir in the crème fraîche or milk.
    3. Add the turkey, stuffing, sweetcorn and seasoning to the bowl.
    4. Grease a 20cm ovenproof pie dish, then take two thirds of the pastry, roll it out on a floured surface and lay it onto the dish. Trim off the excess pastry.
    5. Place the prepared filling into the pastry-lined dish.
    6. Dampen the edge of the pastry rim with water, roll out the remaining pastry and cover the pie. Seal the edges well and trim neatly.
    7. Make a small hole in the centre of the pie to allow steam to escape, then brush the surface with milk or beaten egg.
    8. Bake for 30 – 40 minutes until the pastry is golden.

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