Hinchliffe's Farm

Preheat the oven to 200°C (180°C fan-assisted).

Prepare the Filling

In a large pan, melt the butter over medium heat. Add the chopped onion and garlic, sauté until softened.

Stir in the flour to create a roux. Cook for 1-2 minutes to remove the raw taste.

Gradually whisk in the chicken or turkey stock/gravy, followed by the milk or cream, to create a smooth sauce.

Add the diced turkey, mixed vegetables, dried thyme, salt, and pepper. Stir well and simmer until the mixture thickens. Adjust seasoning to taste.

Roll Out the Pastry

If using puff pastry, roll it out on a floured surface to fit your pie dish. If using shortcrust pastry, follow the package instructions for rolling and lining the pie dish.

Fill the Pie Dish

Transfer the creamy turkey and vegetable filling into the prepared pie dish.

Add the Top Crust

Place the rolled-out pastry over the filling, trimming any excess.

Seal the edges by crimping with a fork, and cut a few slits in the top to allow steam to escape.

Bake

Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and the filling is bubbling.

Cool and Serve

Allow the pie to cool for a few minutes before slicing. Serve warm and enjoy your Creamy Turkey and Vegetable Pie!

Feel free to customize the recipe by adding your favourite herbs or incorporating leftover vegetables from your Christmas dinner.