Savoury pie for cold cutting

Chef: Jus Rol
Prep: 30 mins
Savoury pie for cold cutting

1 x Jus-Rol Shortcrust ready rolled round sheets

1 onion sliced

25g butter melted

250g cooked turkey diced

100g cooked ham diced or chopped [you can also use a packet of parma ham or something similar]

150g cooked sausages diced

50-75g stuffing

parsley chopped [you can use other herbs]

1 egg beaten

1 lemon juiced & rind

2-3 tbsp creme fraiche whisked in [you can also use cream]

Salt & black pepper

1 tsp poppy seeds if desired

Lightly sauté the onions in the butter until tender, allow to cool. Meanwhile chop or dice the turkey and other meats. Beat up the egg lightly and remove a little for the glaze, then whisk the crème fraiche or cream, lemon juice and rind into the rest of the egg, season well.

Unroll one of the pastry sheets and lay on a lined baking sheet. Leaving a border of approx. 2cm all round, layer up the ingredients in an even stack, spooning the egg/ crème fraiche mixture on every now and then, and sprinkling with the chopped herbs as you go.

Unroll the second pastry sheet and make 5 crescent shaped cuts radiating out from the centre but keeping the centre point in tact. Brush the base pastry border with beaten egg, top with the second pastry sheet and press the edges firmly together to seal. Crimp or roughly flute the edges if you wish, brush the top with beaten egg and sprinkle with poppy seeds if desired. Bake for approx. 20 minutes until pastry is a deep golden brown.

Janet's Top Tip - This pie is excellent eaten cold as part of a buffet, served with any remaining cranberry sauce, or serve hot with vegetables.

Great recipes brought to you by Jus Rol

Makes 1 pie

Preparation Time
30 minutes

Main ingredients

Recipe Type
Easy Recipes, Family Dinners, Pies

Level of Difficulty

To give it a little moisture we have added some lightly sautéed onions, a little egg & crème fraiche or cream mixture with lemon juice.

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