Recipes
Recipes

Turkey & mushroom pie

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

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

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(1 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 4

Cooking Time

Price: £2.40 per serving

Nutritional Information

Each 325g serving contains

Energy
2038kj
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

1
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.
2
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.
3
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.
4
Serve with carrots and peas.