Ingredients

The following ingredients have 4 Servings
  • 30 g butter
  • 2 tbs flour
  • 200 ml turkey or chicken stock
  • 120 ml semi skimmed milk
  • 2 tbs cranberry sauce
  • 250 g leftover roasted turkey - mix of white and brown meat - diced
  • 80 g leftover roast ham - diced
  • 60 g sweetcorn
  • 4 sheets filo pastry

Instruction

  • Place the butter into a saucepan and melt over a gentle heat, add the flour and stir in to make a smooth paste. Cook for a few minutes stirring all the time.
  • Slowly start to add the stock, bit by bit stirring all the time, until you have a smooth liquid and no lumps. Add the remainder of the stock and the milk and simmer until you have a smooth sauce. Season to taste with salt and pepper.
  • Remove from the heat and stir in the cranberry sauce, turkey, ham and sweetcorn. Divide between 4 individual pie dishes or individual casseroles.
  • Shape the filo pastry toppings by scrunching each sheet up from the middle and then shaping with both hands. Place each scrunched sheet on top of each pie.
  • Bake according to the packet instructions (usually 200C / 180Fan / GM 6) for about 15 mins until the filo is golden brown and the pie filling piping hot and bubbling.
  • Serve immediately.