Minced turkey pie

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For a lower fat but high protein pie why not try this delicious recipe for turkey mince pie. Perfect at any time of the year but great for using up leftover turkey after Christmas.

First published in 2015

The consumption of turkey has become quite popular lately. This protein-laden poultry is a healthy alternative to red and fat meats. It can easily be found in supermarkets, local butchers and even street markets. Turkey is a great source of protein, healthy nutrients and widely consumed, not just at Christmas, but all year round.

Turkey is sold in many forms beyond the whole bird; there are steaks, sausages, drumsticks and even mince. In any case, the most important point to remember is not to overcook this meat, or it will become dry quickly.




For the pie



Preheat the oven to 190°C/gas mark 5
Start with the filling. In a large pan cook the diced onion in the oil over medium heat until soft, add the minced garlic and cook for 3 minutes
When the garlic has softened, add the minced turkey and stir occasionally, add the spicy paprika, diced mushrooms, fresh peas and parsley and season to taste. Let it cook over low heat for a further 10 minutes after that, switch off the heat and let it cool
In the meantime, make a potato, carrot and swede mash. Cook the potatoes, carrots and swede till they are soft and pass through a potato ricer, while still warm mix in the butter and then let it cool completely
Add the flour and eggs, mix until well incorporated. Butter and flour an oven-proof dish or loose base mould
Now build layers of potato dough, a layer of turkey and to finish another layer of the potato dough. Dust the top with grated cheese and bake for 60 minutes. Let it rest for about 20 minutes and serve
The mash (without the flour and eggs) and filling can be made the day before and assembled the next day. The use of egg and flour in the mash makes the mash-dough stiffer and easier to slice without collapsing

Brazilian food and travel blogger, living in London.

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