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Turkey and mushroom pie

Special Diets

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Turkey and mushroom pie
Turkey breast with onions and lots of mushrooms in a rich gravy, topped with filo pastry.
Serves
4
Prep
20 minutes
Cook
40-45 minutes
Each 376g serving contains (excludes serving suggestion)
KCal
270
Carbs
27.0g
Fibre
3.6g
Protein
25.3g
Fat
6.0g
Saturates
0.8g
Sugars
5.8g
Salt
0.57g
Fruit/Veg Portion
1
Ingredients

Ingredients

2 tsp rapeseed oil
2 onions, thinly sliced
320g pack turkey breast, cubed
2 cloves of garlic, sliced
220g mushrooms, sliced
100g button mushrooms, left whole
1 tsp dried thyme
1 tsp Dijon mustard
1 tbsp plain flour
1 low-salt chicken stock cube in 400ml boiling water
3 sheets filo pastry
8 squirts spray oil
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Method

Recipe tips
  • You could use chicken or pork for this dish.
  • Try other herbs such as basil, oregano or parsley in place of thyme.
  • Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat until piping-hot throughout. Although it will still taste great, the pastry won’t be as crisp once frozen and reheated.
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