Turkey and cranberry pie

Turkey and cranberry pie

Turkey and cranberry pie with sweet potato crust

Turkey and cranberry pie with sweet potato crust

Traditional roast turkey makes for the perfect Thanksgiving feast. So why not try Lesley Holdship's alternative Thanksgiving Turkey and Cranberry Pie to share with family and friends?

Serves 6-8

Preparation time 45 minutes

Cooking time 50-60 minutes


For the pastry:

200g plain flour

100g butter, diced

½ teaspoon salt

60ml water

For the filling:

75g butter

1 large onion, peeled and chopped

100g mushrooms, sliced

1 clove garlic, peeled and crushed

50g plain flour

400ml chicken stock

100ml double cream from Real France

600g turkey, diced from The Ginger Pig

50g cranberries from Turnips

4 sweet potatoes, peeled and sliced from Paul Wheeler (Fresh Supplies) Ltd

2 tablespoons oil

Preparation Method

Make the pastry first to give it time to rest, as you will get the best results if you do.  Rub the flour, butter and salt together with your fingertips until the mixture resembles golden crumbs.  Bring the mix together with the water using a table knife to form a ball of pastry dough. Rest until needed in a cool place.

To make the filling, melt 50g of the butter then add the onion and cook over a medium heat until softened. Add the mushrooms and garlic and cook for another 3-4 minutes until the mushrooms start to soften.

Stir in the flour to form a roux and cook for a couple of minutes until it starts to sizzle. Gradually add the stock, stirring briskly as you do.  Then pour in the cream, bringing everything up to the boil, season generously with salt and black pepper.

Turn the heat down so the sauce is just simmering, then add the turkey and cook for around 10 minutes, stirring gently all the while. The turkey does not need to cook through completely as it will cook in the oven too. Take off the heat, add the cranberries and leave to cool.

Cook the sweet potatoes slices for about 4-5 minutes in boiling water. Drain, then carefully brush the slices with the oil.

Preheat the oven to 180°C/gas mark 4.  Roll out the pastry to line a 24cm diameter Victoria sandwich tin. Spoon in the cold turkey and cranberry filling, leveling it out a little, then arrange the sweet potato slices in an attractive layer on top, and then bake for 45-50 minutes.

Serve with plenty of green vegetables and lots of friends!


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