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For the pastry:

  • Plain flour 400 g
  • Chestnuts 100 g
  • MEADOWLAND Professional 250g 250 g
  • Egg 50 g
  • Water 50 ml

For the filling:

  • Turkey, diced 50/50 1.2 kg
  • KNORR Paste Bouillon Chicken 2 x 1kg (as sold) 20 g
  • COLMAN'S Sage & Onion Stuffing Mix 1.5kg 200 g
  • Cranberries 50 g
  • Water 700 ml

To build the pie:

  • Egg 100 g
  1. For the pastry:

    • Blitz the chestnuts until fine and fold into the flour.
    • Rub the MEADOWLAND professional into the flour mix until it resembles fine breadcrumbs.
    • Add one egg and enough water to form a dough.
    • Bring the pastry together then wrap in cling film and chill for 1 hour.
  2. For the filling:

    • Place the KNORR Chicken bouillon and water in to a saucepan and bring to a simmer.
    • Add the turkey and allow to poach for 10 minutes.
    • Strain the cooking liquor into a clean pan then return to the heat and bring to the boil.
    • Stir in the COLMAN'S Sage & Onion stuffing and allow to thicken slightly.
    • Remove from the heat and add the cranberries.
    • Mix the turkey with the sauce then chill until needed.
  3. To build the pie:

    • Roll out the pastry then linethe pie dish.
    • Spoon the filling into the pastry case.
    • Brush the rim with egg wash then roll out the lid and place on top.
    • Crimp the edges then brush the top with more egg wash.
  4. To serve:

    • Bake the pies for 30-35 minutes at 170c.
    • Remove the pie from the oven and allow to rest for 5 minutes before un-moulding.
    • Place onto a serving plate along with all the traditional trimmings.