• Filling-
  • 300g turkey
  • 7 slices of bacon
  • 250g mushrooms
  • 1/2 red onion
  • 1 celery stick
  • 1 tbsp corn flour
  • 200ml chicken stock
  • 100ml of milk
  • dash of worcester sauce
  • 1 tsp of english mustard
  • pepper to taste
  • 1 tsp of dried thyme
  • Top-
  • 300g ready rolled puff pastry
  • Beaten egg


  • STEP 1
    pre-heat oven to gas mark 6.
  • STEP 2
    Fry turkey pieces, set aside. Add bacon to pan, fry for 5 mins until crispy.set aside.
  • STEP 3
    In the same pan fry chopped onion and celery till soften
  • STEP 4
    Add all ingredients back to pan, Add chicken stock and milk, bring back to the boil and add corn flour and thyme, turn down heat and simmer for 20 mins
  • STEP 5
    add mixture to pie dish, then brush the rim of the pie dish with egg and cut strips of pastry to fit around the rim of the dish, Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 20 mins or until the pastry is risen and dark golden brown.

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