Turkey, Parsnip and Cranberry Pie
This turkey and cranberry pie is a great way of using up leftover turkey after Christmas, but don't leave it just for Christmas. You can buy turkey all year round, it is a popular lean protein source and the cranberries are a good source of vitamin C, vitamin K, manganese and dietary fibre.
- 40 min
- Moderate
- 4 Portions
Ingredients
Turkey Meat (cooked) 300 g
Parsnip 60 g
Walnuts 50 g
Cranberries 50 g
Chicken Stock Cubes 10 g (1 unit)
Water for the Stock 300 ml
Cornflour 18 g
Water 15 ml
Mustard 24 g
Jus-Rol Filo Pastry 130 g
Melted Butter 15 g
New Potatoes 350 g
Green Beans 150 g
Black Pepper 1 g
Instructions
1. Preheat the oven to 180C.
2. Place the turkey and parsnip in your pie dish and top with the walnuts and cranberries. Don't pile the last two ingredients too high or the pastry will be cooked before the meat is thoroughly heated through.
3. To make the sauce, bring the chicken stock or gravy to a simmer. If it needs thickening, mix the cornflour and water to form a paste, then add to the stock. Whisk until it thickens. Add the mustard and simmer for 5 minutes.
4. Pour or ladle the sauce over the contents of the pie dish, stopping just short of the top.
5. Cut the filo pastry sheets into squares so that they just cover your pie dish. Brush a little melted butter onto each sheet then 'drape' the pastry over the pie, repeating until you have layered up four or five sheets, 'scrunching' up the last two to create height.
6. Bake for 12-15 minutes until the filo is golden and crisp and the turkey is piping hot.
7. Serve with new potatoes and green beans.
