Christmas Pie
Essential Ingredient:
Turkey Breast Fillets
1 pack of 250g diced turkey breast, cut again in half

6 rashers of streaky bacon, chopped

4 sausages, chopped into bite sized pieces

200g chestnuts (buy the peeled & ready to eat ones)

1 onion, chopped

2 leeks,sliced thinly

2 carrots, sliced thinly

1 small pack of sage & onion stuffing

3 tsp cranberry sauce

400ml thick chicken gravy

Black pepper

Olive oil

1 Knorr chicken stock pot gel/actual chicken stock

1 pack of ready to roll puff pastry

3 tbsp milk

To serve:
Serve with roasted vegetables.
Recipe from Mummy Mishaps.
Re-create the flavours of a Christmas Dinner in a pie which you could have any time of the year!
  1. Make the stuffing according to the pack instructions and make into small bite size balls and cook in the oven for about 15 minutes
  2. Add a glug of oil to a pan and brown the sausages and bacon for about 5 minutes and transfer to a slow cooker
  3. Add another glug of oil and brown the turkey for about 3 minutes and then add the carrots, leeks and onions and cook for a further 10 minutes
  4. Transfer the turkey and vegetables to your slow cooker
  5. Add the chestnuts
  6. Make the gravy and add the cranberry sauce and stir well and add some black pepper for seasoning and the chicken stock
  7. Pour the gravy into the slow cooker and mix well and then place the stuffing balls on the top
  8. Cook on the lowest setting for about 6 hours
  9. Once cooked, make your pastry lids by rolling out your puff pastry and cutting out 4 circles
  10. Place onto a lightly greased baking tray and brush each one with milk and cook for 25 minutes as per the cooking instruction on the pastry packet
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