Devilled turkey pie

Chef: Jus Rol
Prep: 20 mins
Cook: 20 mins
Devilled turkey pie
This is a great way to use up leftovers of the turkey and any cream that may be surplus to requirements. It is topped with filo pastry to give a light, crisp eat following the richness of the other festive food.

4 Jus Rol Filo pastry sheets thawed

butter melted for brushing

500g turkey cooked and cut into large dice or strips

2 leeks – halved lengthways, [then cut into short lengths and washed and drained]

50g butter

2-3 tsp sweet paprika

Juice and rind of 1 lemon

200ml single cream (or cream and milk mixed)

2 tsp mustard

poppy seeds for garnish (optional)

Preheat oven to 190°C / 170°C for fan assisted / Gas Mark 5

Gently cook the washed and drained leeks in the butter until tender, stir in the paprika and cook for further 3 minutes, stirring all the while.

Add the turkey, lemon juice and rind, then stir in all other ingredients (apart from the pastry and butter) and gently heat through. Place in a shallow, ovenproof dish and allow to cool.

Open out the filo sheets, and keeping the four in a stack, brush the top one lightly with melted butter, then tear off strips down the length ( don’t worry if it is not an even tear). Gently allow the filo strip to drape over the filling in ‘waves’ or ribbons, the filo will stand quite high to give a pretty effect. Continue with remaining filo and melted butter until all filling is topped.

Sprinkle the top lightly with poppy seeds if desired and bake for 20-25 minutes until the pastry is golden brown.

Great recipes brought to you by Jus Rol


Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients

Recipe Type
Dinner, Family Dinners, Pies

Level of Difficulty

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