Turkey, chestnut & cranberry pie

Method Print recipe

1. Prepare the pastry: Rub the butter into the flour until it resembles breadcrumbs, add cold water gradually and knead into a dough. Cover and rest the pastry for 1 hour.
2. Cook the filling: Steam the diced turkey until cooked through. Melt 30g of butter and stir in 30g of flour to make a roux. Add bouillon paste and water to form a thick stock. Cook out and let cool. Once cool, mix in the turkey, chestnuts, and cranberry sauce.
3. Assemble the pie. Roll out the pastry base and line a pie dish and add the cooled filling. Top with a pastry lid and crimp the edges.
4. Bake in a preheated oven until the pastry is golden and crisp.