Name: Festive turkey pie
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 250.00 g flour cake; 1.00 ml salt; 180.00 g butter cold; 1.00 eggs large, yolk only; 30.00 ml sunflower oil; 10.00 pickling onions; 1.00 green pepper; 250.00 g button mushrooms; 1.00 garlic cloves; 1.00 soup powder tomato; 500.00 g turkey meat; 30.00 ml fresh oregano; 1.00 eggs large

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Ingredients (13)

Pastry

250.00 g	flour — cake
1.00 ml	salt
180.00 g	butter — cold
1.00	eggs — large, yolk only

Filling

30.00 ml	sunflower oil
10.00	pickling onions
1.00	green pepper
250.00 g	button mushrooms
1.00	garlic — cloves
1.00	soup powder — tomato
500.00 g	turkey — meat
30.00 ml	fresh oregano
1.00	eggs — large

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Method:

PASTRY
Place flour and salt in a bowl.
Rub in the butter using your fingertips until mixture resembles coarse breadcrumbs.
Mix in the egg yolk using a knife. The mixture should form a firm dough. If it’s too dry, add a little cold water.
Roll into a ball and refrigerate while you prepare the filling.

FILLING
Heat oil in a saucepan and brown the onions.
Add green pepper, mushrooms and garlic and sauté for 2 minutes.
Stir in 400 ml water, tomato soup, turkey and origanum (5 ml if using dried origanum).
Bring to the boil and simmer, covered, for 5 minutes. Season to taste, then set aside to cool.

Spoon cool mixture into a greased pie dish.
Roll pastry out on a floured surface.
Use a sharp knife to cut out leaf shapes. Layer the pastry leaves over the filling.
Brush with egg and bake in a preheated oven at 200 ºC for 30 minutes, or until pastry is golden.