Turkey and Stuffing Pie

Festive filled pie using handy, cost-effective and healthy canned ingredients

1. 1

   •Preheat your oven to fan 170°C, conventional 190°C, gas 5.
   •Empty the soup into a bowl and stir in the crème fraîche or milk.
   •Add the turkey, stuffing, sweetcorn and seasoning to the bowl.
   •Grease a 20cm ovenproof pie dish, then take two thirds of the pastry, roll it out on a floured surface and lay it onto the dish. Trim off the excess pastry.
   •Place the prepared filling into the pastry-lined dish.
   •Dampen the edge of the pastry rim with water, roll out the remaining pastry and cover the pie. Seal the edges well and trim neatly.
   •Make a small hole in the centre of the pie to allow steam to escape, then brush the surface with milk or beaten egg.
   •Bake for 30 – 40 minutes until the pastry is golden.