How to make it

  • Preheat the oven to 375F.
  • Heat the oil and butter in a large saucepan and fry the onions for 8-10 minutes until golden and softened.
  • Stir in the cooked turkey, thyme, cranberry sauce, crème fraiche, Dijon mustard and cornflour mixture and simmer for 5 minutes until thickened.
  • Season to taste.
  • Unroll the pastry on a lightly floured surface and turn a 60ozoval pie dish over onto the pastry.
  • Cut around the rim and then cut another oval about 1/2 inch all the way around away from the rim.
  • Turn the pie dish over and wet the rim of the dish.
  • Lift the 1/2 inch oval strip and arrange over the rim of the dish (cutting to fit if necessary).
  • Brush the strip with beaten egg.
  • Spoon the pie filling into the dish alternatively with the stuffing balls and vegetables.
  • Lift the oval of puff pastry over the pie dish and press the edges together to seal.
  • Brush with beaten egg.
  • Cut and twist any leftover pastry if liked into strips and arrange over the top of the pie in a lattice pattern.
  • Brush with beaten egg, scatter with Parmesan, salt and thyme leaves.
  • Bake for 35-40 minutes until crisp and golden brown.

Reviews & Comments 4

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  • donnaja1231 8 years ago
    This is going into my save file.
    Donna A.
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    " It was excellent "
    annieamie ate it and said...
    What a great recipe! Thanks for sharing this one!
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    " It was excellent "
    marky90 ate it and said...
    I say pass on Thanksgiving and serve this..OMG-Thanks for this beauty-Marky
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    " It was excellent "
    trigger ate it and said...
    Yey I am definitely saving an making this decadent recipe. To think this beauty started with left overs.

    Five forks
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