This easy pie recipe works really well with leftover chicken or turkey. Simply stir it in with the filling.
Serves 4
Takes 25 minutes to make and 30-35 minutes in the oven
Per serving:
547kcals
32.1g fat (15.4g saturated)
34.5g protein
33.5g carbs
3.3g sugar
1.4g salt
1. Preheat the oven to 190°C/fan170°C/gas 5 and pop a baking tray in the oven to heat up. Heat the oil in a large saucepan. Add the turkey pieces and cook for 5 minutes to brown on all sides. Add the broccoli florets and cook, stirring, for a further 2 minutes. Pour in the soup and stir to combine. Remove the pan from the heat and spoon the mixture into a deep 1.2-litre pie dish.
You can make this the day before – if you do, ensure the turkey is thoroughly cooked in step 1. Prepare to the end of step 2 then chill.
2. On a lightly floured surface, roll the pastry out until 5mm thick and large enough to generously cover the top of the pie dish. Wet the rim of the pie dish and place the pastry over the top. Press down the edges to seal. Use a knife to trim away the excess pastry. (You can use the trimmings for a decoration, if you like.) Make a couple of slits in the pastry to allow steam to escape.
3. Brush the pie with the beaten egg and scatter with sea salt flakes. Put on the hot baking tray and bake for 30-35 minutes or until the pastry is puffed up and golden.
© delicious. magazine
There are some creamy flavours here – try an Australian Chardonnay-Semillon blend which will be a lovely partner (and shouldn't break the bank).
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