Name: Festive turkey pie
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 100.00 ml oil; 750.00 g turkey cooked; 50.00 ml Worcestershire sauce; 60.00 ml wine dry white; 1.00 onion large; 5.00 ml cumin ground; 2.00 ml cloves ground; 0.00 sea salt and freshly ground black pepper; 6.00 spring onions; 100.00 g mixed citrus peel diced; 15.00 ml ginger in syrup; 250.00 ml orange juice fresh; 15.00 ml butter; 15.00 ml cornflour; 110.00 g flour white bread; 90.00 g cornflour; 3.00 ml salt; 10.00 ml dried basil; 12.00 ml Baking powder; 80.00 ml peanuts chopped; 3.00 eggs large; 260.00 ml yoghurt Bulgarian; 25.00 ml oil; 0.00 fresh parsley to garnish

Recipe Disclaimer

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Ingredients (24)

100.00 ml	oil
750.00 g	turkey — cooked
50.00 ml	Worcestershire sauce
60.00 ml	wine — dry white
1.00	onion — large
5.00 ml	cumin — ground
2.00 ml	cloves — ground
0.00	sea salt and freshly ground black pepper
6.00	spring onions
100.00 g	mixed citrus peel — diced
15.00 ml	ginger — in syrup
250.00 ml	orange juice — fresh
15.00 ml	butter
15.00 ml	cornflour

Crust

110.00 g	flour — white bread
90.00 g	cornflour
3.00 ml	salt
10.00 ml	dried basil
12.00 ml	Baking powder
80.00 ml	peanuts — chopped
3.00	eggs — large
260.00 ml	yoghurt — Bulgarian
25.00 ml	oil
0.00	fresh parsley — to garnish

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Method:

Heat the oil in a heavy-based saucepan. Add the turkey, Worcestershire sauce, wine, onion, spices and seasoning and fry over medium heat for 10 minutes.
Add a little boiling water if mixture becomes too dry.
Add the spring onion and continue to fry for another minute. Remove from the heat and set aside.

Place the citrus peel, ginger, 225 ml orange juice and butter in a small saucepan and bring to the boil. Mix the cornflour with the remaining orange juice and stir into the sauce. Stir until mixture thickens, then remove from the heat.

CRUST:
Combine dry ingredients and nuts. Beat the eggs and mix in the yoghurt and oil. Gradually add egg mixture to dry ingredients to make a smooth batter.

Pour a little more than half the batter into a well-greased 30 x 19 cm ovenproof dish. Place the meat mixture evenly on top of the batter, then spread the citrus sauce over the meat. Top with the remaining batter.

Bake in a preheated oven at 180 ºC for 35 to 40 minutes until golden brown. Garnish with parsley and serve with salads for a festive lunch or light supper.