After Christmas I had quite literally a bucket-load of turkey to play with thanks to Knorr.
I had so many recipe ideas swirling around in my head it was hard to decide which to chose.
At the December Private Pie meeting I tasted an utterly divine Turkey and Cranberry pie and had been dreaming of it ever since, so after much deliberation I decided to try and create my own version...
However, after eating so much rich and fatty foods for about a week I decided that a buttery shortcrust may not be the best thing to accompany this delectable filling. I decided instead for a light crunchy filo topping, lightly brushed with olive oil and sprinkled with sea salt. I got the idea for the filo topping from the Hairy Dieters Cookbook, it really is a delicious and healthier alternative to shortcrust or puff pastry.
The filling is the real jewel in this recipes crown and it is almost sinfully easy! The creamy sauce combined with the shredded roast turkey and sweet cranberry sauce makes for a light sweet flavour, combined with the savoury, salty pastry top it really is something special.
- 150-200g Roast Turkey
- 200ml Creme Fraiche
- 2 tablespoons Cranberry Sauce
- 2 sheets Filo Pastry (shop bought)
- Chopped Fresh Parsley
- A splash Olive Oil
Spoon the cranberry sauce into the mixture and gently stir, you still want lumps of cranberry sauce visible.
Spoon the mixture into an individual pie dish and scatter the parsley on top.
Brush the filo sheets with olive oil and scrunch/place on top of the filling, be sure to cover the filling completely, then scatter with sea salt.
Cook at 180C for 20 minutes, until the top is golden brown.
Many thanks to Knorr and Foreman and Field for the wonderful hamper which helped to create this recipe.