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Leftover Turkey & Cranberry Pie

Leftovers have never tasted so good!


  • Place the pastry into the pie dish and up the sides, add a layer of cranberry sauce, cream creme fraiche or double cream then turkey. Season with rosemary and salt, roll out the pastry again and cut a circle to form the lid of the pie. Place on top, pinch the sides to seal the crust and place in the fridge for half an hour.

  • Preheat the oven to 200C or 180C for fan assisted ovens, brush the top of the pie with a beaten egg, bake for half an our or until golden and crip and serve.

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