Turkey & mushroom pie

Name: Turkey & mushroom pie | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: British
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

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

By Asda Good Living,21st September 2015

(1 votes)

Cook: 1 Hour

Serves: 4

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

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.