Leftover Turkey & Cranberry Pie

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JustIngredients Rosemary

Leftovers have never tasted so good!


300g Leftover turkery shredded
8 tablespoons Creme fraiche or double cream
Cranberry sauce
1 Egg
A sprinkle of Rosemary


Place the pastry into the pie dish and up the sides, add a layer of cranberry sauce, cream creme fraiche or double cream then turkey. Season with rosemary and salt, roll out the pastry again and cut a circle to form the lid of the pie. Place on top, pinch the sides to seal the crust and place in the fridge for half an hour.

Preheat the oven to 200C or 180C for fan assisted ovens, brush the top of the pie with a beaten egg, bake for half an our or until golden and crip and serve.

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